How To Make Whole Roasted Baby Cauliflower
Perfect appetizer for laid back Sundays, this roasted baby cauliflower is boiled in salted water and roasted for a golden brown outside with a soft inside.
Serves:
Ingredients
- 1head cauliflower with leaves
- 2galwater
- ¼cupcourse sea salt,or kosher salt
- 1tbspbest-quality extra-virgin olive oil,divided
- Tahini,optional
Instructions
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Preheat oven to 550 degrees F with oven rack in center of oven. Trim stem of cauliflower, keeping leaves intact, so it will sit level on a sheet pan.
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Bring 2 gallons of water to a boil in a large pot over high heat. Stir in salt until dissolved.
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Add the cauliflower, placing something over the cauliflower to keep it submerged.
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Boil for about 12 to 13 minutes until very tender.
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Carefully lift the cauliflower from water and drain. Transfer to the sheet pan, stem side down.
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Brush the cauliflower with olive oil all over. Sprinkle remaining sea salt and bake in the preheated oven for about 25 to 35 minutes until browned.
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Broil for about 2 minutes. Serve hot.
Nutrition
- Calories: 63.45kcal
- Fat: 3.75g
- Saturated Fat: 0.64g
- Monounsaturated Fat: 2.51g
- Polyunsaturated Fat: 0.40g
- Carbohydrates: 6.68g
- Fiber: 2.69g
- Sugar: 2.57g
- Protein: 2.58g
- Sodium: 4721.95mg
- Calcium: 89.24mg
- Potassium: 402.97mg
- Iron: 0.62mg
- Vitamin C: 64.80mg
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