46.5 Cals 1.5 Protein 3.5 Carbs 3.5 Fats
PREP TIME:
5 mins
COOK TIME:
40 mins
TOTAL TIME:
45 mins
YIELD:4 SERVINGS
COURSE:Appetizer, Side Dish
CUISINE:American, Israeli
This simple, Whole Roasted Baby Cauliflower is perfectly charred on the outside and tender in the middle. Made with just four ingredients – salted water, extra-virgin olive oil, coarse sea salt—and cauliflower.
INGREDIENTS
1 small head cauliflower with leaves
2 gallons water
1/4 cup course sea salt or kosher salt
1 tablespoons best-quality extra-virgin olive oil, divided
serve with tahini, optional
INSTRUCTIONS
Preheat oven to 550°F with oven rack in center of oven. Trim stem of cauliflower, keeping leaves intact, so it will sit level on a sheet pan.
Bring 2 gallons water to a boil in a large pot over high heat. Stir in salt until dissolved.
Add the cauliflower, placing something over the cauliflower to keep it submerged.
Boil until very tender, 12 to 13 minutes.
Carefully lift the cauliflower from water and drain. Transfer to the sheet pan, stem side down.
Use a brush and brush the cauliflower with olive oil all over. Sprinkle remaining sea salt and bake in preheated oven until browned, about 25 to 35 minutes.
Broil 2 minutes. Serve hot.
Serving: 1/4 cauliflower head, Calories: 46.5kcal, Carbohydrates: 3.5g, Protein: 1.5g, Fat: 3.5g, Saturated Fat: 0.5g, Sodium: 600mg, Fiber: 1.5g, Sugar: 1.5gBlue Smart Points:1Green Smart Points:1Purple Smart Points:1
