roasted cauliflower with rosemary

The first chilly, wet school morning called for something warm, whole and hearty.

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serves 4-6

INgredients

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1 head cauliflower, including greens

2-3 sprigs rosemary

1 ½ Tablespoons grape seed oil

1 ½ Tablespoons EVOO (Extra Virgin Olive Oil)

a pinch of sea salt

Process   

Preheat the oven to 410°F.  Wash the cauliflower well. Shave off any brown spots on the tips of the flowers. Strew the rosemary leaves randomly on top of the cauliflower.

Slice into the head – but not as far as the base – in 4 or 5 places. This will create a few openings, allowing the cauliflower to roast faster and the oil to moisten the heart of the vegetable. Make sure the head stays intact.

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Pour the grape seed oil evenly over the outside of the head; then sprinkle with sea salt. Bake (or convection bake) at 410°F for about 25-30 minutes. When the flower tops are slightly brown it is done. Or, you may decide to cook it a bit longer. Remove from oven, drizzle with the olive oil and serve.

This is delicious served with couscous or rice.

©Nancy Wolfson-Moche 2013