Cauliflower is moving from side-dish to main course in this roasted whole cauliflower recipe. It is … [+] seasoned liberally with za’atar spices and roasted for 90 minutes. When it is done, it is fork tender all the way through with a crispy, roasty toasty crust. It’s the Meatless Monday meal that you will look forward to all week long. Elizabeth Karmel
Cauliflower is more than having a moment! It has not only left the uneaten crudité trays of its past, but it is a star ingredient being made into rice, pizza crusts, crackers and more.
Even better, when sliced like a steak, or roasted whole, it is the center of the plate.
I have been roasting and grilling cauliflower for much of my adult life. I discovered early in my grill experiments that cruciferous vegetables like cauliflower, cabbage, broccoli and Brussels sprouts are transformed by the grill, or any high dry heat. My first experiment was barbecuing a whole head of cabbage, basting it in butter and barbecue spices until the leaves were silky and tender and you could pluck them like the leaves of an artichoke. This is still my favorite way to eat cabbage.
Next, I coated florets of cauliflower and broccoli with olive oil and salt and grilled or roasted them until they were golden brown and caramelized and so good, you could eat them like popcorn. That preparation has been a staple in my house ever since, and one of the best ways I know to eat veggies.