Roasted Cauliflower

• 1 full head of cauliflower
• 1 large stock pot filled with water
• ½ c sel gris, grey salt divided
• ¼ c extra virgin olive oil

Preheat oven to 550*. Bring the large pot of water to a boil. Add all but 2 tsp salt to the pot.

Trim the stem base of the cauliflower so that it sits level.

Submerge in the salted boiling water and boil until fork tender, about 15 minutes.

Remove from the boiling water and place on a tray to drain off excess water. Allow the steam to release, further drying the head of cauliflower.

When it is cool enough to the touch, generously rub 2-3 TBS of extra virgin olive oil over the entire head with clean hands or a basting brush.

Sprinkle with 1-2 tsp of sel gris and roast for 20-25 minutes until exterior has a little char and dark brown coloring.

Remove from the oven and drizzle with remaining olive oil or chimichurri sauce and serve hot.

Recipe developed by Chef Anna Rossi @annarossiofficial