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
About this recipe
Perfectly caramelizing the cauliflower in this recipe produces big nutty flavor and a soft, not dried out texture. Topping the cauliflower with salsa Verde adds some bold flavors creating a perfectly balanced dish. Great as a main dish or an appetizer.
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.