For anyone who isn’t a cauliflower fan, I don’t think you’ve had it like THIS! I can put this sauce on basically anything and it will taste good. Think toast, roasted veggies, as a sauce on top of veggie bowls, the list goes on. Also, this roasted cauliflower method is seriously the only way you should be roasting a cauliflower head.
You can adapt the green sauce recipe for the herbs you have on hand. For this one I used equal parts dill, mint, cilantro and it tasted amazing!
WHAT YOU NEED
cauliflower:
1 cauliflower head
olive oil
salt
green sauce:
1/2 c packed cilantro
1/4 c fresh mint
1/2 c packed parsley
1/2 c packed basil
3 cloves garlic
2 T olive oil
1 t salt
1/2 lemon juiced
HOW TO MAKE
cauliflower:
Preheat oven to 425. Fill a large soup pot with water enough that it will cover the cauliflower head half way. Bring to a boil and salt water. Wash cauliflower and trim the leaves. Place root down into the boiling pot, cover and allow to simmer for ~10 minutes until you can insert a fork easily.
Remove from pot, and transfer to a baking pan. Drizzle with olive oil on top and salt generously. This will give you the nice char on top when roasting! Roast until golden and crisp, about 40 minutes.
sauce:
While cauliflower is cooking, prepare green sauce by adding all the ingredients for the sauce into a food processor (works best) or blender, and blend until a smooth pesto-like consistency. Again, you can adjust the herbs you use for the sauce, I loved the equal parts dill, cilantro, and mint combination.