Step 1

Preheat oven to 400℉. Cut the core of the cauliflower head so that the cauliflower lies flat (level) on a cutting board. Remove all green leaves.

Step 2

Place cauliflower in a cast iron skillet or other oven-safe skillet. Drizzle cauliflower with olive oil and use hands or a basting brush to rub entire cauliflower with the olive oil.

Step 3

Cover pan tightly with aluminum foil, so the cauliflower will steam in the foil.

Step 4

Roast for 30 minutes.

Step 5

Remove the foil and roast for another 25 minutes.

Step 6

Keep cauliflower in the oven. Mix softened butter with black pepper and more salt to taste. Use a spoon to smash softened butter on top of cauliflower in a thick layer, so the butter immediately starts to melt down the sides of the cauliflower.

Step 7

Roast cauliflower for 10 more minutes. You'll see the butter melt and run down the sides of the cauliflower, browning in the bottom of the pan and toasting the top of the cauliflower head.

Step 8

Remove from oven and baste cauliflower head with the brown butter in the bottom of the pan.

Step 9

Garnish with snipped chives. Serve with a big steak knife family-style, or cut into florets.