Whole Roasted Cauliflower

Preheat the oven to 400°F.

Line a square baking pan or casserole dish with aluminum foil.

Trim the leaves and rough stalks from the bottom of the cauliflower, leaving the core. Set the cauliflower right side up in the baking dish

Place the olive oil, butter, parsley, garlic powder, paprika, salt, and black pepper in a small bowl. Whisk to combine.

Brush or rub the oil and butter mixture evenly over the surface of the cauliflower.

Cover the head of cauliflower with a sheet of aluminum foil, crimping it loosely around the edges of the pan.

Roast the cauliflower on middle rack of oven for 1 1/2 hours.

Remove the sheet of foil and continue to roast until the cauliflower is easily pierced with a fork and lightly charred, 30 minutes to 1 hour.

Check to see that the cauliflower is done. Remove from oven or add time as needed.

Allow to cool in the baking pan for 5 minutes. Transfer the head of cauliflower to a cutting board and carve into steaks. Sprinkle the steaks with a generous pinch of sea salt, and serve.