Roasting an entire head of cauliflower is not only simple, but results in a gorgeous bronzed orb to take to the table. It is practically a centerpiece. Use whatever herbs are lucky enough to have still thriving in your winter garden to make the herb sauce.
6 servings
1 head of cauliflower
2 tablespoons olive oil
¼ teaspoon kosher salt
DRESSING
¼ cup finely chopped mixed herbs (parsley with oregano, sage, and thyme)
1½ tablespoons lemon juice
¼ cup olive oil
Salt and pepper
Preheat oven to 425°F.
Rinse the cauliflower head and cut out the stem section, but only enough to remove the greens and leaves. To keep the florets intact, don’t trim too deeply.
Place cauliflower in a pie dish, or other baking dish and rub the 2 tablespoons of oil onto the surface of the head. Sprinkle the head with kosher salt, and place it in the oven to roast. Roast for approximately 1 hour and 15 minutes, or until the tip of a knife is easily inserted into the head. Check at 1 hour and if the head is browning too much, place a piece of tin foil over it for the remaining time.
Meanwhile, place mixed herbs in a small bowl or lidded jar and add the lemon juice. Add the oil and whisk or shake the dressing until it has emulsified. After you remove the cauliflower from the oven, dress it with the fresh herb sauce and serve.
KELLY YANDELL is a writer and photographer based in Dallas. She has contributed to Edible Dallas & Fort Worth since 2011. Her website (themeaningofpie.com) celebrates practical dishes and comfort foods, while her photography portfolio can be found at kellyyandell.com. Kelly is an attorney and is the vice president of the Advisory Board of Foodways Texas, an organization founded by scholars, chefs, journalists, restaurateurs, farmers, ranchers, and other citizens of the state of Texas who have made it their mission to preserve, promote and celebrate the diverse food cultures of Texas.
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