1 medium sized head of cauliflower
A puree/sauce on the bottom is nice (maybe it’s my white bean dip. Maybe it’s a fancy little number you worked on yourself)nGarnish this whatever is fresh and singing to you (I did sundried tomatoes, pomegranate, pickled red onions, cucumbers and pine nuts) - honestly, let your heart soar
Preheat oven to 450f, place your head of cauliflower on parchment paper in a dutch oven or oven-safe pot.
Cut a large X in the cauliflower that pierces the centre stem in it (thats the real trick)
Add all the other ingredients in a bowl and whisk together. It doesn't have to emulsify perfectly, don't sweat the small stuff. Taste the mixture and adjust it to your palate (you got to eat it after all bud!)
Rub the entire head in your delicious mixture. Place a lid on top. Pop the dish into the oven for approx. 45minutes (check on it half way and see how things are going). Poke the centre with a knife - it should be tender.
Remove the top of the dutch oven, let it roast for another 20-30 minutes; until the top is golden and delicious.
To plate it, place down some sauce, followed by any extra roasted veggies, then the cauliflower. Poke a spoon in the X you cut and open that beauty up a little bit. Add in some generous spoonfuls (you're worth it!) of your garnish. Add a pinch of finishing salt, maybe some zest of lemon and call it day.