Strangely, my son likes cauliflower… strangely because it’s a bit of a peculiar vegetable and he’s a teenage boy who thinks he’s the Deus ex machina of everything and pontificates on all things food and nutrition, so it’s at least quirky!
Anyway, today I decided to prepare a whole roasted cauliflower a simple and tasty side dish suitable for many different types of main courses!
Personally, I made a dressing with capers, Taggiasca olives and a mix of aromatic herbs like parsley, chives, and basil that I roughly spread over the cauliflower just blanched for 5/6 minutes in salted boiling water and then put in a baking dish in the oven to finish cooking.
I suggest other recipes with cabbage, cauliflower, broccoli…
CABBAGE IN A PAN
CAULIFLOWER WITH SAUCE IN A PAN
LINGUINE WITH BROCCOLI AND SAUSAGE
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WHOLE ROASTED CAULIFLOWER
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for WHOLE ROASTED CAULIFLOWER RECIPE
- 1 cauliflower (mine weighed 2.9 lbs)
- 3 tbsps pickled capers
- 3 tbsps Taggiasca olives
- as needed extra virgin olive oil
- as needed salt and pepper
Tools for WHOLE ROASTED CAULIFLOWER RECIPE
- Parchment Paper
- Baking Pan
- Spoon
- Pot
- Colander / Strainer
- Bowl
FOR THE PREPARATION OF THE WHOLE ROASTED CAULIFLOWER RECIPE
Wash the cauliflower and remove the outermost leaves and the harder central part.
In a saucepan with salted boiling water, place the whole cauliflower and cook for 5/6 minutes.
Chop the capers and Taggiasca olives into coarse pieces.
Also chop the aromatic herbs, add thyme, lemon zest if you like, do it to your taste since the cauliflower has a basic flavor and lends itself to tasty variations!
Place a sheet of parchment paper on the bottom of a baking dish, place the cauliflower in the center and drizzle it with the dressing, trying to distribute it everywhere.
Add a pinch of salt and pepper and bake in a preheated oven at 392°F for about 45 minutes or depending on your appliance’s characteristics.
Check the cooking by piercing the cauliflower with a wooden skewer, and if it penetrates without much resistance, turn off the heat and let it cool for a few minutes.
Serve at the table and enjoy your meal!
Annalisa
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