Whole Head of Roasted Cauliflower

I spread harissa paste (Cava is my favorite) on a head of cauliflower this week, but you can freestyle this and choose whatever you want. Simple JF Salt, pepper and olive oil is just as amazing. Make it your own and go for it depending on your mood. I’ll note some variations below, but the basic base is always the same. Serves 2.

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INGREDIENTS:

1 head organic cauliflower, cored with leaves removed
Olive oil
JF Salt of choice
Fresh cracked black pepper

PROCESS:

Bring a large deep pot of salted water to boil. Salt the water as if you are cooking pasta. Once boiling submerge the head of cauliflower into the water (be very careful and use a long spoon to place it in the water) and place a small plate or bowl on top to keep the cauliflower from bouncing up and down so it cooks evenly.

Note: Plate or bowl must be heat proof ceramic not plastic or other material. Also make sure after you are done cooking the cauliflower to remove the dish with tongs and a hot pad and place in a sink to cool far away from any children as it will be very hot.

Once the cauliflower is in the water preheat your oven to 500 Carefully remove cauliflower after 10 minutes of boiling and drain excess water on towels. Rub or brush your chosen sauce, rub it blend evenly all over the cauliflower (don’t forget those guys at the bottom!) Sprinkle with JF Salt and pepper and drizzle olive oil on top of your sauce or blend.

Place in the oven to bake 35-45 minutes. You may need to turn it for even cooking. Watch it as it cooks, you want it charred. Remove from oven once roasted and charred and serve immediately.

Here are some other amazing combinations to try:

Pesto Roasted
Coat in your favorite pesto and top with fresh parmesan when finished baking.

Pizza Roasted
Coat in your favorite pizza sauce and top with mozzarella, garlic powder, crushed chili peppers, and grate with fresh parmesan when finished baking.

Tikka Curry Roasted
Coat in your favorite Tikka Masala Sauce and JF Curry Salt. Serve with fresh cilantro and thinly sliced red or white onions.