Italian Roasted Whole Cauliflower

Serves 4

You have probably roasted cauliflower florets before, but have you ever roasted a whole head? This makes an impressive side to serve to company. Slivers of garlic are tucked into the grooves on the partially baked cauliflower to infuse it with flavor as it bakes.

Prep: 10 minutes

Roast: 1 hour

Total: 1 hour 10 minutes

• 1 medium head cauliflower
• ½ cup water
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 cloves garlic, thinly sliced
• 2 tablespoons chopped fresh basil and/or parsley
• 2 teaspoons chopped fresh oregano

Preheat the oven to 400°F.

Trim the leaves and about 1 inch of the core from the cauliflower, leaving the head intact. Place the cauliflower, stem side down, in an 8 x 8-inch square baking dish. Add the water to the dish and cover tightly with foil. Roast for 30 minutes.

Remove the foil. Brush the cauliflower with the olive oil and sprinkle with the salt and black pepper. Insert the garlic slices between the grooves on the cauliflower. Roast the cauliflower, uncovered, until a sharp knife easily pierces through to the core, about 30 minutes longer.

In a small bowl, combine the basil and oregano. Cut the cauliflower into wedges, sprinkle with the fresh herbs, and serve.