Ingredients: |
Ingredients: 1 large cauliflower
Olive oil
Kosher salt
SAUCE
2 garlic cloves, minced
2 T unsalted butter
1/2 cup olive oil
2 tsp. white wine vinegar
1 T dried tarragon (or fresh tarragon, parsley, mint, cilantro or any combination)
1/2-1 tsp. red pepper flakes
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Directions: |
Directions:Place a heavy oven-proof skillet or baking sheet in the oven and preheat the oven to 375 degrees.
Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem. Cut out the hard core without cutting through any of the florets.
Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with ollive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.
Place the cauliflower on the hot pan in the oven, core side down.
Put small bowl of water in the oven to add steam.
Cook until very tender all the way through when pierced with a knife, 1-2 hours.
During the cooking baste 2 or 3 times with olive oil. If you have a convection feature, use it toward the end of baking to brown the crust.
MEANWHILE MAKE THE SAUCE
In a pan, add butter, garlic, olive oil, red pepper flakes, vinegar and tarragon and simmer for a few minutes. Reheat before serving.
When cauliflower is tender, remove from the oven. (You can brown it briefly under the broiler if you want.)
Cut into wedges on a plate and drizzle the sauce over it. Add salt and pepper to taste. Reserve some of the sauce for adding latter. |
This recipe for Roasted cauliflower head is from