I don’t like cauliflower. That is- until I tasted it roasted. Even kids will eat it. I serve it for Halloween with a large knife in the center of it and tell the kids it is a brain. It’s a big hit. You can also puree it after cooking with some veggie or chicken broth and heavy cream to make a beautiful Cream of Cauliflower soup or with butter and heavy cream to make a Cauliflower mash-a great substitute for potatoes.


Skill level: Easy

Prep Time: 5 minutes

Cook Time: 1 hour to 1 hour 15 minutes based on size of the head of cauliflower


1 head cauliflower

1 teaspoon canola oil or olive oil

6 tablespoons butter

2 teaspoons kosher salt


Preheat oven to 425 degrees.

Cut the stem of the cauliflower down to the base as far as possible so that it sits flat on the skillet.

Put the whole cauliflower head in a cast iron skillet. Rub oil over the cauliflower. Roast for 45 minutes. Remove from the oven and smear butter over the surface. Sprinkle with salt. Roast for 20-30 more minutes, occasionally brushing with the butter in the pan using a pastry brush. It is done when you can easily insert a knife into the center and it meets no resistance.

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