This side dish is a game changer. I had it at a restaurant in Napa once and I was determined to recreate it. Its entrance at the table gets a moment of silence.
In my opinion, cauliflower is sort of a neutral vegetable . It takes on whatever flavor profile you want. So, feel free to add spices to the salt and pepper mixture. It will emerge from the oven like the holy grail. It’s sort of fun to add a sauce to the top as well ~like pesto or maybe a curry! ooohhhh!
The only catch is that you have to give up your life for one hour, sit near the warm oven with a glass of wine, and read a magazine and baste this little munchkin. Like all food that comes out amazing~it needs love and nurturing.
Have you guys watched The Crown on Netflix yet? Omg, I have 3 episodes left of the second season and I’ve been putting it off. I just don’t want it to end and then have to wait a year. The Queen, Claire Fo,y is my new actress crush. I’ve started saying, “Do sit down.” and “Do shut up”. I’m so fancy now.
I want her to be my new best friend. Claire, if you’re reading this, call me!
Back to reality. Did you hear the rumors? Do we want Oprah as President or do we just want Oprah show back? You know… just more Oprah. What are your feelings?
OK, direct message me while you’re eating a whole head of cauliflower.
Whole Roasted Cauliflower
- 1 Large Cauliflower Head trimmed of leaves some of the stem as to not ruin the integrity of the head ~always organic if possible
- 3 tsp salt
- 3 tsp pepper
- 1/2 cup (split in 1/4cups) Avocado or Olive oil, 1/4 cup for rubbing, 1/4 cup for basting. You may not use it all.
Preheat oven to 375 -400 degrees. Every oven is different. You want to be able to roast the cauliflower for 50-60 without burning and for the cauliflower to gradually brown and become tender.
In a baking sheet, large oven safe skillet or cast iron pan place your cleaned whole cauliflower and rub the cauliflower all over with the salt and pepper and oil.
Place in the hot oven and baste the cauliflower every 10 minutes for 1 hour or until tender and very golden brown~whichever comes first.
Serve warm. We topped ours with Arugula pesto and good chèvre. Try and not eat the whole thing.
Come on, is this not the cutest thing in the world?