Whole Roasted Cauliflower
- Makes4 servings
- Cook Time1 hour
- Active time plus cooling10 minutes active
A head of cauliflower roasted whole and brought to the table uncut makes a striking, centerpiece-like side dish. Blanching it in heavily salted water before roasting ensures the vegetable is seasoned to its core and reduces roasting time. Cooking times are for a 2-pound cauliflower; larger ones retained more water and took longer to roast. To serve more people, cook two 2-pounders rather than a jumbo-size head. We like this served as is, but it's also delicious drizzled with tahini, Sriracha or a blend of both.
Don’t wait for the water to return to a boil after adding the cauliflower before you start timing the 5-minute blanch. If the cauliflower is left in the water for longer, it will absorb too much water. Also, don’t roast without first letting it drain for 10 minutes. If roasted right away, the retained water creates a soggy texture.
Step 1
Heat the oven to 475°F with a rack in the upper-middle position. In a 6- to 8-quart pot, bring 4 quarts of water to a boil. Add ½ cup salt to the water, then carefully lower the cauliflower into the pot.
Cook for 5 minutes (start timing immediately), flipping the cauliflower with a spoon after 2 minutes. Transfer to a colander, stem side down, and drain for 10 minutes.
Step 2
Transfer, stem side down, to a baking dish. Rub the top with the oil and sprinkle with 1 teaspoon pepper. Roast, spooning any oil that accumulates in the dish over the cauliflower and rotating the dish once or twice, until golden brown and a skewer insert into the center meets no resistance, 20 to 25 minutes.
Let cool for 5 minutes, then serve directly in the baking dish, with a spoon for scooping portions.
