What to Buy1. Cauliflower - 1 head, medium-sized
2. Salt - 1 tablespoon
3. Black ground pepper - 1 teaspoon
4. Olive oil - 1 tablespoon
5. Parchment paper
How to Make It1. Fill a large pot with water so it comes up level with the cauliflower's stem - the cauliflower should float slightly
2. Take a baking sheet out of the oven, line it with parchment paper, and set the oven to maximum, 250 or 275 degrees, Turbo
3. Turn the stove to full power, wait until it boils, salt the water with one tablespoon of salt, coarse salt is better. This is not a typo, 1 tablespoon of salt.
4. Lower the stove to about 6 and let the cauliflower simmer for 10-11 minutes; longer and it will start falling apart
5. After 10-11 minutes, lift the cauliflower out by the stem with tongs or a bowl, not with your hands - it will be very hot
6. Place it on a plate stem-down, pepper the top and brush the whole cauliflower with olive oil using a pastry brush, carefully
7. Place the cauliflower on the baking sheet and into the oven, then just wait - once it starts to char like in the picture it's ready, but it really does need to char a bit, that's what gives the crispier crust. I do about 20 minutes, but it depends on the oven - if it's browning too fast after about 10 minutes, you can lower the temperature to 250 degrees
8. Take the baking sheet out of the oven, carefully, it's very hot, and that's it!
The cauliflower is ready, perfect with sour cream! Enjoy your meal!!!
2. Salt - 1 tablespoon
3. Black ground pepper - 1 teaspoon
4. Olive oil - 1 tablespoon
5. Parchment paper
How to Make It1. Fill a large pot with water so it comes up level with the cauliflower's stem - the cauliflower should float slightly
2. Take a baking sheet out of the oven, line it with parchment paper, and set the oven to maximum, 250 or 275 degrees, Turbo
3. Turn the stove to full power, wait until it boils, salt the water with one tablespoon of salt, coarse salt is better. This is not a typo, 1 tablespoon of salt.
4. Lower the stove to about 6 and let the cauliflower simmer for 10-11 minutes; longer and it will start falling apart
5. After 10-11 minutes, lift the cauliflower out by the stem with tongs or a bowl, not with your hands - it will be very hot
6. Place it on a plate stem-down, pepper the top and brush the whole cauliflower with olive oil using a pastry brush, carefully
7. Place the cauliflower on the baking sheet and into the oven, then just wait - once it starts to char like in the picture it's ready, but it really does need to char a bit, that's what gives the crispier crust. I do about 20 minutes, but it depends on the oven - if it's browning too fast after about 10 minutes, you can lower the temperature to 250 degrees
8. Take the baking sheet out of the oven, carefully, it's very hot, and that's it!
The cauliflower is ready, perfect with sour cream! Enjoy your meal!!!
