ROASTED CAULIFLOWER
A whole, fresh cauliflower head baked with extra virgin olive oil and salt till tender throughout and toasty on the top. Served with an additional drizzle of olive oil, then sprinkled with garlic, paprika and freshly ground black pepper. Served with fresh lime wedges!
Serves 6
Preheat oven to 350 degrees
1 lg. head fresh cauliflower
1/4 c. extra virgin olive oil plus additional oil for drizzling
1 t. salt
water
garlic powder
paprika
freshly ground black pepper
fresh lime wedges
Core cauliflower by removing leafy stalks and cutting main stalk flush with bottom of head. Cut off any tiny brown spots with knife, then rinse well.
Place in baking dish or large cake pan. Pour 1/4 c. olive oil over entire head. Sprinkle salt over all.
Place on middle rack of preheated 350 degree oven, uncovered. Bake 40 minutes.
Pour 1/2 cup water over cauliflower head. Raise oven temperature to 450 degrees. Roast for 30 minutes longer, then pour another 1/2 cup water over head. Continue to roast till fork-tender – when fork goes into center and back out with ease.
Cooking time will vary depending on size of cauliflower. I went another 30 minutes with mine, but mine was very large.
When done and top is toasty, remove from oven. Stick a long fork deep into center of cauliflower. Lift and place on platter.
Drizzle with lots of olive oil, salt a little more.
Sprinkle liberally and evenly with garlic powder, then with a little paprika. Top that with a fine grind of black pepper.
Surround head on plate with fresh lime wedges for guests to squirt on their own serving as desired.
Slice cauliflower into wedges like you would a pie or cake. Serve.
Notes: A little toasty on top is how I like it. Steve said, if you’re going to eat cauliflower, this is the way to eat it, tastes like lobster – WOW!
Although this is a side dish, Steve and I ate it as the only dish for supper. There’s nothing wrong with ‘veggin’ out’ at any meal. You don’t need to consume all the major food groups at every meal.
CHEF DAVIES-TIGHT™ 