What happens when you brush olive oil onto a whole head of cauliflower in olive oil, use a dry rub with the best spices, and slow-roast the whole head in a cast iron skillet? Really good things. This recipe is a go-to as a side with your favorite main dishes.
Preheat the oven to 425° and place the oven rack in the middle of the oven.
Remove the leaves from the cauliflower and cut the stem of the cauliflower and discard.
Wash the cauliflower head and pat it dry with a paper towel.
Start by drizzling a little olive oil in the bottom of the cast-iron skillet. Then, drizzle the rest of the olive oil on the cauliflower, making sure it is coated in olive oil. Place it, stem down, in the skillet.
Make a spice mixture of the turmeric, curry, paprika, pepper and salt. Rub it into the cauliflower head, making sure the whole cauliflower head is covered in the spices.
Roast in the oven for 30-35 minutes until the top is crispy.
Serving the Cauliflower
Meanwhile, prepare the dressing by mixing the olive oil, parsley, diced garlic, salt and pepper in a ramekin.
Remove the cauliflower from the oven and let rest for 5 minutes.
Pull the cauliflower apart with a fork to separate into small florets.
When ready to plate, drizzle a little olive oil dressing onto the cauliflower. Enjoy!