Roasting a whole cauliflower is a lot easier than you think—just takes a bit of time to do it right. The crispy, nutty crust and sweet, tender core are the stuff dreams are made of.
1 whole purple cauliflower (about 2 pounds), trimmed to sit flat, rinsed and pat-dried
1/4 cup extra virgin olive oil
Juice of 1/2 lemon
Preheat oven to 375 degrees.
On plate, drizzle cauliflower with olive oil and lemon juice, and rub it all over the cauliflower.
Season generously with salt all over—top and bottom, too.
Transfer cauliflower to cast iron skillet or small roasting pan, floret-side up, and cover tightly with aluminum foil.
Bake 30 minutes.
Remove foil and roast 1 hour until florets are golden.
Transfer to serving platter and serve immediately.