Ingredients
Scale
- 1 head of Cauliflower
- Olive oil or Avocado oil
- Salt/pepper
- Butter or Ghee
- Parsley, chopped
Instructions
- Trim your cauliflower head, making sure the green is cut from the bottom. Remove all leaves and hard stem to let it sit in your skillet correctly.
- Rinse the cauliflower and pat to dry.
- Generously drizzle oil on top of the cauliflower head, making sure it seeps into cracks. Avocado oil really shines in this recipe because of its high smoke point and good flavor.
- Add salt and pepper.
- Use your hands to spread salt and oil all around the cauliflower before roasting.
- Put in a cast iron skillet or oven safe pan and cover with foil.
- Cook in preheated oven at 400 for 40-50 minutes or until fork tender. I typically use a long sharp knife in the very middle. If it inserts and removes easily, then the roasted cauliflower is soft and done.
- Remove foil carefully and if you want a better roasted and crispy effect, let it char in the oven or broiler for 5 more minutes.
- Serve with steak, chicken, or even as a stand-alone dish.