Whole Roasted Cauliflower
Active Time: 5 minutes | Total Time: 55 minutes | Serves Serves 4 | Vegan | Gluten Free
- 1 head cauliflower
- 3 tablespoons extra virgin olive oil (1 T. + 2 T.)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon crushed red pepper
Heat the oven (with the oven rack in the middle) to 400°F.
Cut off the green leaves and stem from the cauliflower (if still attached). Place in roasting pan and drizzle with 1 tablespoon of the oil. Rub to coat. Roast until it can be easily pierced to the center with a paring knife, 50 to 60 minutes.
Slice the roasted cauliflower into wedges through the core. Place on a platter and drizzle with the remaining 2 tablespoons oil. Sprinkle with the salt, black pepper (6 turns on pepper mill), and the red pepper.
This recipe was printed from: