Ingredients:

  • 1 large head of cauliflower (approximately 2 lbs / 900g), outer leaves removed, stem trimmed slightly
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon kosher salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • 3 tablespoons olive oil (45 ml)
  • 3 cloves garlic, minced
  • 2 tablespoons lemon juice (30 ml), freshly squeezed
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional, for heat)
  • ¼ teaspoon kosher salt (1.25g)
  • ¼ teaspoon black pepper (1.25g)
  • Fresh parsley, chopped, for garnish (about 2 tablespoons, optional)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Place the cauliflower head in the roasting pan. Drizzle with 2 tablespoons of olive oil, and season with 1 teaspoon salt and ½ teaspoon black pepper. Rub the oil and seasonings all over the cauliflower.
  3. Roast the cauliflower for 30 minutes. This gets it started on the softening process.
  4. While the cauliflower roasts, whisk together the glaze ingredients in a small bowl: 3 tablespoons olive oil, minced garlic, lemon juice, smoked paprika, oregano, red pepper flakes (if using), ¼ teaspoon salt, and ¼ teaspoon pepper.
  5. Remove the cauliflower from the oven. Using a pastry brush or spoon, generously brush the glaze all over the cauliflower, making sure to get into all the crevices.
  6. Return the cauliflower to the oven and roast for another 15-30 minutes, or until the cauliflower is tender when pierced with a fork. The exact time will depend on the size of your cauliflower and your oven. Look for a lovely golden-brown color. This whole baked cauliflower will look amazing!
  7. Let the cauliflower rest for a few minutes before carving. Garnish with fresh parsley, if desired, and serve hot.