This Whole Roasted Cauliflower Will Upstage Any Roast Chicken

Taylor Ann Spencer
·1 min read

Yields: 4-6 servings

Prep Time: 15 mins

Total Time: 1 hour 10 mins

Ingredients

  • 1

    large head cauliflower (about 2 lb.)

  • 1/3 c.

    extra-virgin olive oil, plus more for rubbing

  • 3

    cloves garlic, finely grated

  • 1 tsp.

    kosher salt

  • 1/4 c.

    finely grated Parmesan

  • Chopped fresh parsley, for serving

Directions

  1. Arrange a rack in center of oven; preheat to 400°. In a small skillet over medium-high heat, heat oil. Cook garlic, stirring occasionally, until fragrant, about 1 minute. Transfer garlic and oil to a small bowl; let cool slightly.

  2. Place cauliflower in a large cast-iron skillet. (If stem is too long for cauliflower to sit flush with pan, cut off excess stem.) Rub cauliflower with a thin layer of oil; season with salt, making sure to distribute over entire head. Brush cauliflower with half of garlicky oil. Loosely cover with foil.

  3. Roast cauliflower until just tender, 35 to 40 minutes. Uncover and continue to roast until very tender, about 10 minutes more.

  4. Sprinkle cauliflower with cheese. Roast until browned and cheese is melted, about 5 minutes more. Top with parsley.

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