1 head of Cauliflower
Preheat your oven to 400º F / 200º C.
Trim the bottom of the cauliflower and remove all the leaves and the hard stem – but without breaking apart the cauliflower. Go ahead and give it a quick rinse, patting it to dry.
Generously drizzle your extra virgin olive oil on top. It’s the key to a perfectly roasted cauliflower head.
Then add salt (and pepper if you wish…). Using your hands spread the oil and salt all around the cauliflower. We prefer using pink Himalayan Sea Salt, but any will do.
Put it in a oven safe pan and cover it with foil, without leaving any gaps. Our favorite way to cook things is with cast iron skillets, but if you don’t have one, anything that you use in the oven will work. Note that using cast iron is a great non-toxic choice and also introduces trace amounts of iron into your child’s diet which is perfect!
Cook in the oven for 40 – 50 minutes, depending on the size of your cauliflower.
Check with a knife, if it slides in easily, then it’s cooked.
Remove foil and allow it to roast for an extra 5 to 10 minutes so it turns golden brown. Keep an eye on it, so it doesn’t burn, especially since cast iron continues to cook a bit even when not actively being heated.
Melt 3 Tbsp of ghee and mix in the parsley, then drizzle or brush it on the cauliflower while it’s still hot.
Read more on karacarrero.com