Ingredients
Scale
1 small head of cauliflower
Sea salt
Maldon sea salt flakes, or other coarse brand
Olive oil
Vinegar, optional
Instructions
- Preheat oven to 500.
- Bring 6 quarts of water to a boil and add 3 Tablespoons of sea salt, stir to dissolve.
- Wash the cauliflower and cut the base so it stands upright, keeping the leaves intact.
- Place the head of cauliflower in the boiling water.
- Place the lid of a pot or a ceramic plate on top of the cauliflower to keep it submerged.
- Boil for 7-9 minutes or until a knife inserted in the cauliflower meets some resistance at the middle.
- Place the hot cauliflower on a sheet pan and allow to cool until you no longer see steam coming off of it. This should take about 15-20 minutes.
- Rub the cauliflower with olive oil and sprinkle with sea salt.
- Roast in the oven for 15-20 minutes or until browned.
- Remove from the oven and drizzle with olive oil and Maldon sea salt flakes.
- Serve alone or with your favorite vinegar.
- Eat the leaves too!
- Prep Time: 10 min
- Cook Time: 50 min