Serves 4 to 6 as a Side Dish
1 Whole Large Head Cauliflower, About 1½ to 2 Pounds
¼ Cup XVOO
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
1 Teaspoon Paprika
1 Cup Homemade Chicken Stock or Canned Chicken Broth
Preheat Oven to 425°F.
Wash Cauliflower and trim off leaves. Level the core at the bottom of the Cauliflower to stabilize. You want it to sit upright in the pan and not fall over.
Place Cauliflower in a Dutch oven. Evenly pour the XVOO over the Cauliflower and sprinkle the salt, pepper and paprika all over it. Pour the chicken stock on the bottom of the pan.
Cover the pan with the lid, place in the oven and roast for 30 minutes. After the 30 minutes remove the lid and continue to roast the Cauliflower for 15 minutes.
Remove the Cauliflower from the oven and transfer to a serving dish. Cut the Cauliflower into wedges and serve immediately as a side dish.
