Atlanta chef Asha Gomez’s take on spice-crusted roasted cauliflower in her cookbook I Cook in Color inspired us to create our own version of this veggie. If you’ve never been a cauliflower fan, we bet you will be after this trying this bronzed beauty.
Everything Spice-Roasted Cauliflower
Makes 4 to 6 servings
Ingredients
- 2 teaspoons kosher salt
- 1 large head cauliflower
- 2 tablespoons unsalted butter, melted
- ¼ teaspoon garlic salt
- ½ cup mayonnaise
- 3 tablespoons everything bagel seasoning
- 1 teaspoon crushed red pepper
Instructions
- Fill an 8-to 10-inch cast-iron skillet with ½ inch of water; add salt, and bring to a boil over medium-high heat. Add cauliflower, stem side down; cover skillet with foil. Cook until cauliflower is just tender, about 8 minutes. Let cauliflower drain and cool, stem side down, on a wire rack for 15 minutes. Wipe skillet dry.
- Preheat oven to 425°.
- In a small bowl, stir together butter and garlic salt. Slowly drizzle butter mixture into center of cauliflower. Place whole cauliflower, stem side down, in same skillet. Spread mayonnaise all over cauliflower; sprinkle everything seasoning and red pepper all over cauliflower.
- Bake for 30 minutes. Rotate skillet in oven; bake until golden brown and a knife inserted in center of cauliflower comes out easily, 5 to 8 minutes more.