Servings: 4 oz
Heat the oven to 475 degrees F with rack in the middle position.
In a large pot, bring 4 quarts water to a boil. Add 1/2 cup salt then lower in the cauliflower.
Cook for 5 minutes EXACTLY starting from the time you drop the cauliflower into the pot. Flip the cauliflower with a large spoon after the first two minutes.
Transfer the cauliflower stem side down to a colander and drain for 10 minutes.
Transfer cauliflower stem side down to a baking dish. Rub the top with oil and sprinkle with black pepper and Aleppo.
Roast, rotating the dish once or twice. Spoon any oil drippings over the cauliflower until the cauliflower browns and a knife/metal skewer when inserted to the center meets no resistance roughly 20-25 minutes.
Let cool for five minutes before serving.
All cauliflower types work but if available choose a colored one as they present beautifully, giving the impression you worked extremely hard Choose smaller cauliflower heads, as larger ones can lead to an overcooked exterior and undercooked interior Don't skimp on the salt when poaching, follow the recipe amount to ensure full seasoning Don't leave the cauliflower in the water longer than the recipe calls for as you don't want it to absorb too much water which will impact texture. Similarly let it drain adequately before roasting
Calories: 149kcal | Carbohydrates: 11g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 68mg | Potassium: 678mg | Fiber: 4g | Sugar: 4g | Vitamin C: 109.3mg | Calcium: 50mg | Iron: 1mg
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