Prep 5 mins
Cook 1 hr 30 mins
A Michael Ruhlman recipe from his cookbook: Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto. So delicious, I'd make two at one time. As a side note, the cauliflower may be quartered instead of left whole. It cooks faster and will have more browned surface. Just adjust cook time for the smaller pieces.
- 1 cauliflower, whole
- 1 tablespoon vegetable oil or 1 tablespoon canola oil
- 4 1⁄2 tablespoons butter, softened
- kosher salt
- fresh ground pepper
- Preheat your oven to 425 degrees.
- Cut the stem off the cauliflower as close to the base as possible and remove any leaves. Rub oil all over the cauliflower.
- Place the cauliflower in an oven-proof skillet (cast iron works great). Slide the skillet into the preheated oven and roast the cauliflower for 45 minutes. Remove it from the oven and smear the soft butter over the surface.
- Season with a salt and pepper. Continue to roast the cauliflower for another 30 - 45 minutes, basting it several times with the butter, which will have browned. It’s done when you can insert a paring knife into it and feel no resistence and should be completely tender.
I don't think there is a vegetable that I don't like roasted, and this cauliflower is no exception. What makes this recipe even more special than the usual way I roast cauliflower is the flavour and the golden colour that the browned butter imparts. I will continue to do it like this from now on...it is really delicous.