whole roasted cauliflower with a parsley sauce
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Serves: 4 to 6
 
Ingredients
  • 1 head of cauliflower
  • sea salt and freshly ground black pepper
  • extra-virgin olive oil
  • parsley sauce -
  • ¼ cup parsley, finely chopped
  • 1 or 2 cloves garlic (make into a paste – instructions in note)
  • 1 to 2 oil packed anchovies, minced
  • 1 teaspoon or more of lime or lemon juice
  • ¼ to ½ teaspoon dried chili pepper flakes
  • ¼ to ½ teaspoon Dijon mustard
  • ¼ cup extra-virgin olive oil
Instructions
  1. Preheat oven to 400f (200c). Grab a cooking vessel large enough to hold the cauliflower. Remove any manky-looking leaves and cut the stem off to help balance the vegetable. Place cauliflower in vessel and smother with olive oil (use your hands to massage it all over) followed by a generous grinding of sea salt and black pepper. Move to oven and roast 60 minutes or longer depending on how soft you like it. Allow the cauliflower to rest a few minutes before serving.
  2. While the cauliflower is roasting, make the sauce. In a small bowl combine all ingredients except olive oil. Slowly add olive oil while stirring until emulsified. Cut chunks of the cauliflower and distribute among plates. Drizzle with sauce and serve.
Recipe by The Culinary Chase at https://theculinarychase.com/2016/03/whole-roasted-cauliflower/