Cooking cauliflower whole requires minimum effort. Preheat the oven to 425°F. Remove the outer leaves and the base, wash, and set the whole cauliflower in a baking pan lined with parchment paper. Top with a sprinkle of salt and a drizzle of extra-virgin olive oil, then place in the oven for around 50 minutes. Keep checking on it as the actual cooking time depends on the size — it's ready when there's a nice char on the outside. To enhance the flavor, add a mix of spices with oil and juice from half a lemon.
Sauces, gravies, and creativity
Get creative — cauliflower absorbs the flavors of the ingredients it cooks alongside, so it pairs well with several sauces, cheese fondue, or herbs. Before placing the whole cauliflower in the oven, marinate it for a few minutes in a mixture of white yogurt with some Indian spices (1 tsp. each of curry, turmeric, and cumin), chili pepper, and grated peel of half a lemon. Transfer the cauliflower into a baking pan, cooking it for around 40 minutes, until the marinade becomes a golden crust.
Perfect with lemon béchamel sauce
To make lemon béchamel, combine ½ stick butter and ¼ cup flour in a saucepan. Cook over medium heat until brown, whisking continuously. Add 2 cups of milk, a little bit at a time, stirring regularly with a whisk. Remove from the heat when it comes to a boil. When the mixture cools, but is still warm, add 1 large egg yolk and a pinch of salt. Place it back on the heat and let it return to a boil. Remove from the heat and add 1 Tbsp. capers, chopped parsley, and the juice of a lemon. Stir well, then serve over whole roasted cauliflower.
