Whole Roasted Cauliflower with Cheesy Pesto

Prepare the oven by placing an oven-safe pan or cast iron pan on the center rack and filling a small baking pan with hot water to place on the floor of the oven, then preheat to 375°F.

Prepare the cauliflower by turning it stem side up, removing surrounding leaves, shortening the center stalk with a knife so it sits upright, and trimming other visible leaves without breaking florets.

Rinse the cauliflower without drying it, then massage it with 1 tablespoon oil and season generously with kosher salt and pepper.

Carefully place the cauliflower on the pan in the oven, baste with oil 2-3 times during roasting, and roast for 1-2 hours until tender in the center.

Make the cheese sauce by heating a small saucepan over low heat, adding the cheese, then adding 1 tablespoon non-dairy milk and stirring until melted, slowly adding more milk (about 2-3 tablespoons total) to achieve a smooth and somewhat thick consistency, turning off the heat, and stirring in the pesto.

Pour the cheese sauce over the roasted cauliflower and use a spatula to spread it evenly over the entire head.

Broil for 3-5 minutes on the top rack until the cheese browns slightly, then top with fresh herbs and serve by slicing like a pie with extra cheesy pesto for dipping.