Whole Roasted Cauliflower
August 17, 2023
This dish can stand on its own, baby. I love to serve it on a platter surrounded by all the goodness from the pan and let everyone dig in. As a cruciferous veggie, this white beauty protects us from cancer, provides fiber and vitamin C, choline, vitamin K, sulforaphane and a host of antioxidants, cauliflower has it all.
Makes 4-6 servings
Ingredient List:
- Extra virgin olive oil
- 1 whole cauliflower, leaves intact (if available), bottom trimmed, scored in a cross shape
- 2 yellow or red onions, peeled, quartered
- 1 whole head fresh garlic, top trimmed
- 3 carrots, chunk cut
- 6 plum tomatoes, quartered
- Extra virgin olive oil
- Sea salt
- Spring or filtered water
- 2 cups cooked cannellini beans
- 1 small bunch lacinato kale, cut into bite sized pieces
Step By Step Instructions:
Preheat oven to 375° F.
Place a generous amount of olive oil in the bottom of a deep Dutch oven that can go in the oven. Place the whole cauliflower (with the leaves wrapped around it, if you have them) in the middle. Take the red onions and peel the layers back like petals and drop them in the pan around the cauliflower. Place the whole head of garlic in the pan. Add carrots and plums tomatoes, spreading them around the cauliflower. Drizzle generously with olive oil and sprinkle with salt. Add water to accumulate about an inch in the bottom of the pan. Cover and bake for 30 minutes.
Carefully remove the pan from the oven and remove the cover. Check the pan for water and add a little more if needed. Replace the uncovered cauliflower in the oven for another 30 minutes.
Remove from oven and carefully transfer the cauliflower to a platter. Remove the head of garlic and set aside. Gently stir the cooked beans and kale in the pan with the other vegetables, combining them. Spoon the vegetables and any remaining juices over the cauliflower. Serve immediately.
Cook’s Note: The roasted garlic can be squeezed onto toasted bread to complete the feast.