I’ve made this recipe many times on my stories, but I just wanted to write it up here for you to reference. It’s so simple and SO good.
whole roasted cauliflower:
1 head of cauliflower
1-2 tablespoons olive oil
1/4 teaspoon salt + pepper, or to taste
1 cup parsley
1 cup cilantro
1 cup mint (optional)
4 cloves garlic
1 jalapeño or serrano pepper, or red pepper flakes (to taste)
1/4 cup – 1/3 cup olive oil
1/2 teaspoon sea salt
2 teaspoons white/red wine vinegar, or juice of 1 lemon/lime
a few tablespoons water, as needed to blend
1. Preheat your oven to 400 degrees.
2. Get a pot with a lid that will fit a whole cauliflower in it and fill it up about halfway with water. Bring the water to a boil and add your washed and trimmed cauliflower, cover with a lid and let boil for about 10 minutes or until you can effortlessly stick a form into the cauliflower.
3. Remove the cauliflower from the water and add it to a baking sheet. Drizzle in olive oil, salt, and pepper and roast in the oven for 25-30 minutes or until the cauliflower is crispy and golden brown.
4. While the cauliflower is roasting, prepare the sauce. Add garlic and jalapeño to a chopper or food processor and process until finely minced. Next, add in the green herbs and process until as finely chopped as possible. Finally, add in the oil, vinegar or lemon juice, and sea salt and blend until an emulsified and slightly chunky, but smooth sauce forms.
Feel free to get creative with your whole roasted cauliflower and add your favorite spices/flavor profiles. In the photo below, I added a sesame peanut sauce and topped with chopped peanuts and cilantro after roasting