Summary : cut the trunk of the cauliflower , wash, put on an oven tray. Drizzle with olive oil, And start with a cold oven roast on 130 C..for 2 hrs. During which drizzle more oil 2-3 times
There are different ways of roasting vegetables in general . Cauliflower Is usually cut down boiled then roasted or roasted by mixing it + olive oil salt & 30 mins in a preheated oven 180 C. But
But...The aim of this recipe is the PRESENTATION..the TEXTURE. & the TASTE it will b almost half cooked but with a roasted taste. I love it that way. CRUNCHY. Serve it hot or at room temperature.
Basically that is what you need as ingredients. Even the salt can be added after roasting or in the sauce that will be served with. I am going to serve it with tahini sauce.
Wash and cut the base so it will sit on the tray
Voila it sits well.
Add salt to your oil. ....and aromatize it with any flavor you fancy. Garlic would be fantastic ...OR... You can just use olive oil and flavor it after it is roasted.
Put the cauliflower on a tray lined with parchment paper or with a silicon baking sheet.
Drizzle olive oil on the cauliflower. Turning it around to get the oil penetrate among the florets. And put it in a cold oven at 130 C 2 hours. Drizzle on it more oil after 1 hr. not to worry ...
Because after 1:30 hr. you c that the extra oil has dripped out on the baking sheet. So I used that to baste the cauliflower.
I cover it vaguely with a foil. Another 30 mins............. Please note that The time and degree of oven is to be adapted to your oven and personal cooking preferences. I like my vegetables al-dente
Here is the cauliflower after 2 hrs.
I think Andy Warhol would like it too.. Lol
Serve it alone or on a carving board along with a roast????
To cut like a cake
At the same time you can roast along other things. Wrap with foil : Potatoes , beetroots, sweet potatoes, pumpkin . And it will be ideal if you are preparing a barbecue.