Whole Roasted Cauliflower
This easy recipe takes cauliflower from hard and raw to soft, almost melt-in-your-mouth goodness.
Servings Prep Time
4people 10minutes
Cook Time
30-45minutes
Servings Prep Time
4people 10minutes
Cook Time
30-45minutes
Ingredients
Instructions
  1. Preheat the oven to 425˚F.
  2. Cut the stem off the cauliflower as close to the base as possible and remove any leaves.  Measure the tablespoon of oil into the small bowl.  Rub the oil all over the cauliflower.
  3. Put the cauliflower in the oven-proof pan.
  4. Slide the pan into the oven and roast the cauliflower for 45 minutes.
  5. Remove it from the oven and smear the soft butter over the surface.  Sprinkle with a four-finger (good-sized) pinch of salt.
  6. Roast the cauliflower for another 30 to 45 minutes, basting it several times with the butter, which will have browned.  It’s done when you can insert a (small) sharp knife into it and feel no resistance. It should be completely tender.
Recipe Notes

You can do rub the oil over the cauliflower with a brush, but it’s easier with your fingers – and much more fun. Didn’t you like finger-painting in kindergarden? As long as you wash your hands afterwards, you’ll enjoy “manhandling” your food.  Next thing you know, you’ll be kneading bread!
In deference to Michael, I left the direction for spreading the butter as “smear”.  But to me, it’s “schmear” as they used to say in the NY delis.