Whole Roasted Cauliflower
 
 
Makes 4 servings
Ingredients
  • 2 small heads cauliflower
  • 2½ tablespoons unsalted butter, room temperature (see notes)
  • 2 tablespoons olive oil
  • 1¼ teaspoons flake salt
  • 1 lemon, cut into wedges (for serving)
Instructions
  1. Bring a large pot of salted water to a boil. Place 1 head of cauliflower, stem side up, in the pot and bring to a boil. Cook until just tender, about 6 minutes. Transfer to a rimmed baking sheet, stem side down, and repeat with second head of cauliflower. Let cauliflower sit for 10 minutes and drain any liquid that has accumulated in the baking sheet.
  2. Preheat oven to 375 degrees.
  3. In a small bowl, combine the butter and olive oil. Spread the mixture over the top of the cauliflower and sprinkle with salt.
  4. Bake for 1 hour and 30 minutes, basting every 15 minutes, or until cauliflower is caramelized and fork tender. Remove from the oven and let cool for 5 minutes. Serve with lemon wedges.
Notes
I used Clover Sonoma Lemon, Garlic & Herb Culinary Butter for extra flavor.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/whole-roasted-cauliflower/