Whole Roasted Cauliflower
While seemingly simple, Whole Roasted Cauliflower was a dish we fell in love with while visiting New York.
Matter of fact, it was so nice, we had it twice.
So YOU KNOW I had to release this recipe when I saw a glowing head of PURPLE cauliflower at our local Farmer’s Market.
And while most of the vibrant hues will boil off, it’ll take on an even deeper purple color during roasting.
So yeah, I give you Whole Roasted Cauliflower.
But make it fashion.
Oh, and purple cauliflower tastes exactly the same as its neutral counterpart, it just happens to be packed with antioxidants like that you’d find in other colorful fruits and veg.
here’s what you’ll need
head of cauliflower
extra virgin olive oil
salt
pepper
butter
here’s what you’ll need to do
Preheat oven to 400 degrees.
Cut leaves off the cauliflower, keeping the base intact.
Boil head of cauliflower in a deep pot for about 8 minutes.
CAREFULLY remove cauliflower from the water (it’ll be SOOOO hot), allowing all of that HOT purple water to drain out before moving.
Cool, and pat dry.
Wrap the bottom half of your cauliflower in a cute little parchment paper package before brushing with extra virgin olive oil and seasoning generously with salt and pepper.
Place on a sheet tray and roast in the oven for about 30 minutes, or until tender and roasty.
Remove from oven, baste in melted butter and serve with a sauce of your choice.
We love coconut curry or a good chimichurri, but jarred pesto also works perfectly.
Enjoy!