Cauliflower with Green-Herby Sauce
Updated: Jul 19
Roasting veg is, often hands down, one of the best ways to prepare veggies. The high heat brings out the underlying sweetness, amplifies the yumminess, mutes some of the stronger (maybe less desirable) flavors ... add to that a lovely herby, salty saucy topping and ... there you go! This should be your go-to option for a potluck or picnic or family dinner.
This is great served immediately. This is great at room temperature. This is great, full stop. Hope you try it.
Roasted Cauliflower with Green-herby Sauce
Yield: Serves 5 - 6
1 large head cauliflower, cut into 1- to 1½-inch pieces (about 7 - 8 cups)
½ cup extra-virgin olive oil, divided
3/4 teaspoon table salt
¾ teaspoon pepper, divided
½ cup capers
1/3 cup cilantro leaves and stems
1/3 cup fresh basil leaves
1/2 cup fresh parsley leaves
2 tablespoons lemon juice
1 garlic clove, chopped
¼ teaspoon red pepper flakes or Aleppo, for less heat
¼ cup pistachio nuts, toasted
Adjust oven rack to lowest position and heat oven to 475 degrees. Line a baking sheet with foil (if desired, for easy clean-up). Set aside.
Toss cauliflower, ¼ cup oil, 3/4 teaspoon salt, and ½ teaspoon pepper together on rimmed baking sheet. Spread cauliflower into even layer, cut side down. Roast until cauliflower is tender and browned on bottom, about 25 minutes.
Meanwhile, combine capers, cilantro, basil, parsley, lemon juice, garlic, pepper flakes, remaining ¼ cup oil, remaining ¼ teaspoon pepper and pistachios in food processor. Pulse until roughly chopped, about 6 pulses, scraping down sides of bowl as needed.
Transfer cauliflower to platter. Spoon the sauce evenly over cauliflower. Enjoy immediately, or at room temperature.