SMOKY CHEESY ROASTED CAULIFLOWER HEAD

SERVES 4

There’s something primal about roasting a whole head of anything. This deeply browned whole head of cauliflower makes an incredible presentation and great centerpiece. I like to cook it to the point where the cauliflower meat is almost falling off the bone… I mean, er, the stem. Sometimes I serve it with barbecued foods to enhance the whole eat-with-your-hands vibe as you rip the cauliflower florets from the head. A side of Mango Sriracha Caramel (here) is perfect for dunking. —DEREK

Mild-tasting oil, for coating the pan

1 whole head cauliflower, rinsed

2 cups Wicked Healthy Cheese Sauce (here)

2 teaspoons picked fresh thyme leaves, plus some sprigs for garnish

1 teaspoon smoked paprika

1 teaspoon red pepper flakes

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

Preheat the oven to 350ºF. Lightly oil a baking pan that’ll just fit the whole head of cauliflower.

Trim the cauliflower brainstem only enough so the head will stand upright. Leave any light green leaves on the head if possible. (The leaves curl up and get crispy in the oven, giving the whole thing a more rustic look. And they’re totally edible.)

NOTHING WASTED!

Whisk together the cheese sauce, thyme, paprika, pepper flakes, salt, and black pepper in a medium bowl. Dip the whole head in the sauce and bathe the florets all over with a spoon, making sure it’s completely covered and some sauce seeps into the inner catacombs.

Put the head, florets up, on the prepared pan. Save any extra sauce for basting. Roast the head until soft throughout, about 1½ hours. When it’s done, a skewer, fork, or toothpick should easily pierce even the toughest center part of the head. While it’s roasting, spoon some sauce over the head every 15 minutes or so to get it good and glazed all over. Let cool 5 to 10 minutes. No touchy!

When it’s cooled down a bit (don’t worry, it’ll still be plenty warm), serve that bad boy whole on a platter and eat it with your hands. Or, if you’re in polite company, slice into quarters and serve with the requisite tableware. Garnish with a few fresh thyme sprigs.

Pro Tip

Your best bet is to buy farmers’ market cauliflower because the florets are usually a bit looser and the sauce can drip deep down into the caverns. If you get a really tight head of cauliflower, open up the florets a little with your hands so the sauce drips inside.

OPTION

For queso-style cauliflower with Texan flavors, use oregano instead of thyme and add 1 teaspoon chili powder and ½ teaspoon ground cumin to the sauce. Add 3 to 4 tablespoons Ninja Squirrel sriracha or some chile paste for even more punch.