What you need:
- -1 head of cauliflower, keep the leaves on
- -3 tbsp butter, room temp
- -2 tbsp olive oil
- -salt + pepper
- -optional roasting spices, I’ve used za’atar
- -yogurt dipping sauce
Preheat oven to 375 F
The trick to a perfectly cooked and tender head of cauliflower is to par boil it before roasting. Fill a pot (Big enough to fit the cauliflower) three- quarters full of salted water. Bring to a boil then lower the cauliflower into the pot, top side down with the stem upwards. Boil for 6-8 minutes depending on the size. Transfer to colander and let drain for 10 minutes.
Mix the butter and oil together. Place the head in baking dish and slather with the butter mixture. Season with salt and pepper. You can sprinkle curry, harissa, or your other favorite spice! Roast for 1 ½ – 2 hours until golden brown. Bast it occasionally. The leaves will be crisp and charred.
Serve in wedges with yogurt sauce.