Roasted Cauliflower Head
Roasted cauliflower head with a load of aromatic herbs and basted with oil until golden brown. Perfect as a main dish or on the side.
Ingredients
- 1 1.5 to 2 lb Cauliflower
- 2 bulbs Garlic
- 2 (400g) Yellow onion
- 3 sprigs (5g) Rosemary
- 1/4c (7g) Thyme
- 2 (188g) Lemons
- 1/2C (80g) Olive oil spilt into 1/4 cups (40g and 40g). 1/4 for the cauliflower and herbs, the other for basting.
- to taste salt
Instructions
- Preheat oven to 375F
- Remove the core and leaves from the cauliflower
- Thoroughly wash the cauliflower with cool water to remove any dirt or bugs inside and pat dry
- coat with oil and a generous amount of salt on the bottom and top
- Remove the skin from the onions and cut in half, along with the garlic and lemons.
- In a cold pan place the cauliflower in the center and surround it with the aromatics.
- Season the aromatics with salt and another drizzle of oil
- Season the aromatics with salt and another drizzle of oil
- After 30 minutes increase the oven to 450F, remove the foil, add the last ¼C of oil and baste the cauliflower.
- Place back in the oven for another 10 min, then baste again.
- Repeat this step two more times for a total of 30 minutes.
- When done, place the cauliflower on a stack of towels to drain excess oil.
- Save the garlic, onions, and lemon.
- Serve with accompaniments of your choice.
Notes
This dish can easily be underseasoned to use a little bit more salt than you think you need.