For once, we actually got an entire head of cauliflower (as opposed to half of one) and we had people coming over so I asked nicely if I could make a roasted head of cauliflower. No one knew what the hell I was going on about so I made it anyway.
We eat a lot of plain, boiled veggies, so this was fine to us, but if you like a bit of spice in your life, toss on some Indian spices like cumin and... whatever else they use. And use ghee for that matter too. I used tallow on it and it didn't really work because a. the fat hardened before I could baste the head and b. the cauliflower went cold at the table and when we went back to have some more of it, it had a funny mouthfeel due to the hard fat on top.
Roasted Head of CauliflowerServes 8
1 head of cauliflower
3/4 cup oil of your choice
herbs and spices (optional)
Place your head of cauliflower in a steamer and cook until as cooked as it would be if you blanched it. (I did this by putting it in a strainer over a pot of boiling water).
Take it out, drain it, and put it in the fridge uncovered for a few hours so that it is dried out somewhat and isn't so wet.
Preheat the oven to 160 degrees (180 burns the top, have a look at the pictures).
If using herbs or spices, mix them into the oil.
Place the head on a roasting tray and brush some of the oil onto all of the outside of the cauliflower.
Place it in the oven for 15 - 25 minutes. Halfway through the cooking time, take it out to baste it with some more of the oil.
Serve hot and with a large knife, and cut it like a cake.