Cast Iron Cauliflower Recipe

Preheat and prepare cauliflower

Position an oven rack in the center and preheat oven to 425°F (220°C). Remove outer leaves from the cauliflower and trim the stem so the head sits flat while keeping the head mostly intact. Pat dry with paper towels.

Season

Place the cauliflower on a rimmed baking sheet or cast iron skillet. Drizzle 3 tbsp olive oil evenly over the cauliflower, then rub oil over the surface. Sprinkle 1.5 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp paprika (if using) evenly over the head, working the seasonings into any crevices.

Roast

Place the skillet or baking sheet in the preheated oven and roast for 30-40 minutes, until the exterior is deeply golden and a knife inserted into the center meets little resistance. For more caramelization, after 30 minutes increase oven temperature to 450°F (230°C) and roast an additional 5-10 minutes while watching closely to avoid burning.

While the cauliflower roasts (start about 10 minutes into roasting), make the sauce. In a small bowl combine 3 minced garlic cloves, 1/2 cup finely chopped flat-leaf parsley, 2 tbsp fresh lemon juice, 1 tsp lemon zest, 2 tbsp extra-virgin olive oil, 1/2 tsp crushed red pepper flakes (or finely chopped fresh chili), 1/2 tsp honey or maple syrup (optional), 1/4 tsp salt, and 1/8 tsp freshly ground black pepper. Whisk vigorously until emulsified and taste — adjust salt, lemon, or chili to preference.

Warm the sauce (optional)

If you prefer a warmer, mellowed garlic flavor, gently warm the mixture in a small saucepan over low heat for 1-2 minutes, then remove from heat. Do not cook long enough to brown the garlic.

Rest and baste

When the cauliflower is roasted and tender, remove it from the oven and let it rest 2-3 minutes. Spoon or brush about two-thirds of the lemon-garlic parsley sauce over the top, working it into the surface and crevices so flavors penetrate.

Garnish

Scatter 2 tbsp chopped fresh parsley over the cauliflower, sprinkle flaky sea salt to taste (about 1/2 tsp), and arrange 2 lemon wedges on the side.

Serve

Transfer the cast-iron skillet or slice the cauliflower into wedges. Serve hot with remaining sauce on the side for drizzling. Leftover sauce can be refrigerated up to 2 days.