Miznon's Whole Roasted Cauliflower

• całkowity czas: 1 hour 50 minutes

Składniki

One 1 1/2- to 2-pound head cauliflower with leaves

2 gallons water

7 tablespoons sel gris, divided

3 tablespoons best-quality extra-virgin olive oil, divided

Wskazówki

Preheat oven to 550°F with oven rack in center of oven. Trim stem of cauliflower, keeping leaves intact, so it will sit level on a rimmed baking sheet. Bring 2 gallons water to a boil in a large stockpot over high heat. Stir in 6 1/2 tablespoons sel gris until dissolved.

Add cauliflower to water; place a heatproof ceramic plate on top of cauliflower to keep it submerged. Boil until tender and a fork inserted in cauliflower meets no resistance, 12 to 13 minutes. Using a spider, gently lift cauliflower from water and let drain in spider, allowing water to drip back into pot. Place cauliflower, stem side down, on a rimmed baking sheet. Let stand until cauliflower has cooled slightly and is dry to the touch, about 15 minutes.

Rub 1 tablespoon olive oil between your hands, then rub over cauliflower to apply a thin, even layer. (Alternatively, use a brush to spread oil evenly over cauliflower.) Sprinkle remaining 1 1/2 teaspoons sel gris over cauliflower (salt might clump in some places). Bake in preheated oven until browned, about 25 minutes. Remove from oven and carefully rub with remaining 2 tablespoons olive oil. Serve hot.

Wartości Odżywcze

• Kalorie: 567 kcal
• Tłuszcz Całkowity: 45 g
• Tłuszcz Nasycony: 6 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 0 mg
• Sód: 49275 mg
• Węglowodany Całkowite: 37 g
• Błonnik Pokarmowy: 21 g
• Cukry Całkowite: 19 g
• Białko: 17 g