Cauliflower shines when paired with boldly flavored ingredients like capers, garlic and miso. In this recipe, I incorporated these ingredients into a bright salsa Verde, which I spoon over simply roasted cauliflower.
However, roasting the cauliflower to achieve perfectly caramelized vegetables which are not dried out turned out to be not such a simple task. The standard method of separating the cauliflower into florets and roasting them at 450 degrees yielded pale dried out florets with only some browned spots, so I had to find another way.
And I did! For this recipe I adapted the roasting method from Cook's Illustrated, which worked just perfectly. Roasting vegetables is all about caramelizing sugars to produce big flavor. Since browning takes place only where the vegetables come in contact with the hot pan, I sliced the cauliflower into eight wedges, creating more flat surface area than you'd get with florets. Covering cauliflower with foil for the first 10 minutes prevents it from drying out, and flipping each side halfway through roasting ensures even cooking and color.
Topping the cauliflower with salsa Verde adds some bold flavors creating a perfectly balanced dish. It can be served as an entree or an appetizer, warm or at room temperature. All our tasters really enjoyed it, so it is definitely a crowd pleaser.
Of course, you can use any topping or seasonings you like, so be creative, try it out!
Roasted Cauliflower with Salsa Verde
Source: Cook's Illustrated, Better Vegan Category: Vegan Entrees & Sides
Prep Time: 15 min Cook time: 40 min Total Time: 55 min Serves 4-6
Gluten Free I Refined Sugar Free
1 head cauliflower (about 2 pounds)
2 Tbsp. cup avocado oil (I use La Tourangelle Avocado Oil)
Pink Himalayan salt (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)
1 bunch Italian flat leaf parsley, finely chopped
1 clove garlic, minced
1 Tbsp. capers, drained and chopped (try Imported Non Pareil Capers in Vinegar and Salt Brine)
1/2 tsp. miso paste
1 shallot, finely diced
1/3 cup extra-virgin olive oil (or enough to cover) (I use Newman's Own Organic Extra Virgin Olive Oil)
Juice of 1 lemon (about 2 Tbsp.)
Pink Himalayan salt
1. Prepare the ingredients.
2. Adjust oven rack to lowest position and heat oven to 475 degrees. Trim outer leaves of cauliflower and cut stem flush with bottom of head. Cut head into 8 equal wedges, keeping core and florets intact. Place wedges cut side down on parchment paper–lined rimmed baking sheet. Drizzle with 2 tablespoons avocado oil and season with salt and pepper to taste; rub gently to distribute oil and seasonings.
3. Cover sheet tightly with parchment paper, then aluminum foil and cook for 10 minutes. Remove foil and parchment paper and continue to roast until bottoms of cauliflower wedges are golden, about 13 minutes. Remove sheet from oven and, using spatula, carefully flip wedges. Return sheet to oven and continue to roast until cauliflower is golden all over, about 13 minutes longer.
4. While cauliflower is roasting, prepare salsa Verde by mixing all salsa ingredients together, stirring well to combine.
5. When cauliflower is ready, season it with salt and pepper to taste, cut into smaller pieces, if desired, transfer to platter, drizzle with salsa Verde, and serve.
Roasting cauliflower for 13 minutes produced pretty good caramelization and browning, but if you would like it to be deeper, increase roasting time to 15 minutes per side.
Baking sheet (try Circulon Nonstick Bakeware 2-Piece Bakeware Set, Gray)
Serve on its own or with a side of vegan mashed potatoes or your favorite gluten-free whole grain. Can be served warm or at room temperature.
Other recipes added this week:
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