The simplicity in this dish highlights the beauty of a whole roasted baby cauliflower, leaves and all.
Watch our video on how to make this delicious whole roasted baby cauliflower on Youtube https://youtu.be/6NNNyRySss8
Recipe adapted from https://www.skinnytaste.com/whole-roasted-baby-cauliflower/
INGREDIENTS
- 1 small head cauliflower with leaves
- 1/4 cup course sea salt (I use Himalayan sea salt flakes) & a pinch to season after boiled
- 1 tbsp quality extra virgin olive oil
- 2, 1/2 cups of water
METHOD
1. Preheat oven to 280°C with oven rack in the center of the oven. Trim the stem of the cauliflower if you need to so it can sit flat on the tray - make sure to leave all the leaves on.
2. Boil water in a large pot then stir in salt until dissolved. Place the cauliflower into the boiling water and pop a lid on with a little gap so the water doesn't overflow (it's fine if the cauliflower isn't completely submerged it will still steam all the way through with the lid on). Boil for 12 to 13 minutes or until very tender.
3. Carefully lift the cauliflower from water and drain. Transfer to a baking pan lined with baking paper, stem side down.
4. Brush the cauliflower with olive oil all over. Sprinkle a pinch of sea salt over the top and bake in preheated oven until browned, about 25 to 35 minutes. Serve hot.
I heart Miznon Cauliflower!
Olives x
