Roasted Baked Whole Cauliflower Head

Start by preheating your oven to 400°F (200°C), ensuring there’s enough time for it to reach the right temperature as getting the correct cooking time is vital for this recipe.

Remove leaves and trim the stem of the cauliflower, but take care not to cut off too much so the florets remain intact. This also provides support when roasting it whole.

In a bowl, combine the olive oil, salt, pepper, and minced garlic. You can add other spices and herbs depending on your personal preference. I sometimes add a pinch of smoked paprika or cumin for an extra flavor burst.

Rub the mixture all over the cauliflower, ensuring every nook and cranny is covered. It's really worth getting your hands dirty for this step, as it ensures full coverage and maximum flavor.

Place the cauliflower on a baking sheet or cast iron skillet. I prefer the latter since it provides excellent heat retention. Bake it in the preheated oven for 45 minutes to an hour, depending on the size of your cauliflower. You can always insert a knife into the center to check if it is tender enough. If needed, roast for additional time.

Remove from the oven and let it rest for a few minutes. Garnish with fresh herbs like parsley, thyme, or rosemary. Slice like a cake and serve it as a unique, impressive side dish.