1 large cauliflower, with leaves intact (approx. 1.3kg)
3-4 tablespoons extra virgin olive oil
1 ½ teaspoons salt flakes
Remove some of the bigger outer leaves of the cauliflower leaving the smaller inner leaves intact. They go deliciously crispy when roasted and are super tasty.
Chop the stalk of the cauliflower flat so that the cauliflower when sitting on the stalk end is level.
Fill a pot (large enough to take your cauliflower) thee-quarters full of salted water. Bring the water to the boil, then carefully add the cauliflower, exposed head down. The full stalk does not need to be covered. Return the water to the boil and cook for 6 minutes. Remove the cauliflower to a colander, placing it exposed head down to drain. Set aside for 10 minutes to drain and cool a little.
Preheat oven to 170 degrees celcius.
Place the cauliflower, exposed head up on a baking paper lined baking tray. Brush all over with olive oil and the salt flakes. Place in the oven and roast for 1 ½ to 2 hours (depending on the cauliflower size) basting throughout with the olive oil in the tray, until golden in colour and tender with crispy leaves.
Remove from the oven and set aside to rest for 5 minutes. Cut into wedges or serve whole on a serving plate. Delicious!
