An easy recipe for roasted whole cauliflower, seasoned with olive oil, garlic, and paprika. The cauliflower comes out beautifully browned on the outside and tender on the inside.
Preheat your oven to 350°F. Pour ¼ cup of water into a square baking dish.
Remove the cauliflower's outer leaves but leave the stem intact, trimming it just a little so that the cauliflower head can stand upright in the pan (as shown in the video).
Wash the cauliflower and dry it well with paper towels.
Brush the cauliflower all over with the olive oil and sprinkle it with the seasonings. Spray the seasoned cauliflower with olive oil spray.
Place the cauliflower head, stem side down, in the prepared baking dish. Roast, uncovered, for 40 minutes.
Carefully remove the pan from the oven, placing it on a trivet mat and leaving the oven on. Use two wide spatulas to temporarily transfer the cauliflower to a plate. Wipe the pan clean with paper towels (be careful, it will be hot). Pour ¼ cup of hot water into the pan. Make sure the water is hot, especially if using a Pyrex pan.
Return the cauliflower to the pan, stem side down. Spray it with more olive oil. Place the pan back in the oven, and continue roasting the cauliflower until the outside is browned and crispy and the inside is tender-crisp, about 40 more minutes.
Allow the cauliflower to rest for 5 minutes, then cut it and serve.
Video
Notes
The best way to vary this recipe is to use different spices. Good options include onion powder, chili powder, and ground cumin.You can also coat the cauliflower with melted ghee instead of using olive oil.You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave at 50% power.