This recipe comes from a talented chef who showcased it at a dinner gathering in Santa Monica, California. After several attempts at whole-roasted cauliflower that didn't quite hit the mark, this dish proved that with a bit of technique, like blanching before roasting, and a flavorful salsa verde, cauliflower can shine as a hearty vegetarian option. Pair it with lamb meatballs and a refreshing radish, fennel, & grapefruit salad for a complete meal.
Roasting a full head of cauliflower until it's caramelized and crispy is truly magical.
When done correctly, cauliflower transforms into a melt-in-your-mouth delight, far removed from its raw counterpart.
This version is the best I've tasted, and I'm thrilled to share the recipe. It's an ideal one-dish vegetarian meal when you want to eat healthily without skimping on taste. Make a bit more salsa verde, as it complements fish, meat, and fresh veggies beautifully.
Check out the recipe below, and discover the chef's tips for hosting healthy and enjoyable gatherings!
Categories
Ingredients
- 2 whole heads cauliflower
For the salsa verde:
- 2 garlic cloves
- handful each of dill, cilantro, and parsley
- juice of one lemon
- 1 shallot
- 1 serrano chili, seeds removed
- 2 tablespoons white balsamic vinegar
- 1/2 cup extra-virgin olive oil
- kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 450°F. Boil a large pot of salted water.
- Blanch the whole cauliflower heads in the boiling water for 5 minutes. Carefully drain them in a colander and allow to dry.
- Season the cauliflower with salt and pepper. Place on a foil-lined baking sheet and roast for 5 minutes. Lower the temperature to 375°F and continue roasting for 30 minutes.
- For the salsa verde: Combine all ingredients except the olive oil in a high-powered blender. Blend until smooth. With the motor running, drizzle in the olive oil. Season with salt and pepper, then serve alongside the roasted cauliflower.
