Whole Roasted Cauliflower

Instructions

1. It is best to steam the cauliflower before roasting to make sure that it is cooked through the center. Prepare the cauliflower by removing tough outer leaves and trimming the stem. Use a pot that will contain the cauliflower and a colander so you can set up a steamer. Or if you have a steamer, use that. Put about 2-3 inches of liquid in the pot. Add 1/4 cup olive oil, juice of one lemon, bay leaf, a pinch of sea salt and some fresh ground pepper. Add water to get the liquids to reach about 2-3 inches.
2. Turn the heat up to high, cover the pot containing the colander and the cauliflower, with a lid. It is OK if it does not completely close or fit tightly. Steam the cauliflower for about 15 to 20 minutes or until a knife inserted to the center of the cauliflower is easy to remove. Do not overcook for you do not want the cauliflower to be mushy. Remove from heat and place the cauliflower on a foil lined pan. Allow to cool.
3. Heat the oven to 425. Use the remaining 1/4 cup of olive oil to pour and spread evenly over the cauliflower. Sprinkle with a little more sea salt. Place the pan into the hot oven and allow to roast for 25-30 minutes until well browned and tender. Remove and transfer with a spatula to a bowl or serving platter. At Domenica they serve the cauliflower with a sharp knife protruding from the head. Handy when it comes to serving yourself a portion of this honorable roasted delicacy. Serve whatever dipping sauce you desire on the side. The sweetness of the cauliflower after roasting makes it compatible with cheesy or spicy sauces.

• Servings : 4-6
• Recipe Type : All Recipes, Appetizers, Vegetable Dishes & Sides, vegetarian