ed. note: This recipe is from our interview with Chef Seamus Mullen. Seamus served this whole roasted cauliflower as one of the family-style dishes at a dinner party he hosted in Santa Monica, California earlier this year. I had tried making whole-roasted cauliflower before, and the results had always been a little lackluster… and mushy. Seamus’s version convinced me that with just a little technique (ie blanching and then roasting at a high heat) plus a flavor-packed salsa verde, a head of cauliflower can be transformed into a super satisfying vegetarian dinner. For a party, serve with his lamb meatballs and a zesty radish, fennel, & grapefruit salad.

A whole head of cauliflower roasted until caramelized and crispy in the oven is its own sort of magic.

When prepared the right way, cauliflower becomes a glorious melt-in-your-mouth feast that bears little resemblance to its raw state.

Seamus’s was the best version I’ve ever had, so I’m very excited he shared the recipe with us. It’s the perfect one-dish vegetarian dinner for when you want to eat clean without sacrificing an ounce of flavor. Make extra of the salsa verde, since it’s a perfect accompaniment to fish, meat, or to dress raw veg and salads.

Scroll on for the recipe, and don’t miss Seamus’s secrets to healthy, delicious and laid-back gatherings right over here!

Whole Roasted Cauliflower with Salsa Verde

Serves 4 as a main course, 8 as a side dish

Whole Roasted Cauliflower with Salsa Verde

By Camille Styles

Ingredients

  • 2 whole heads cauliflower

for the salsa verde:

  • 2 cloves of garlic
  • handful of dill, handful each of dill, cilantro, and parsley
  • juice of a lemon
  • 1 shallot
  • 1 serrano chili, seeds removed
  • 2 tablespoons cup white balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • kosher salt and freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 450. Bring a large pot of salted water to a boil
  2. Blanch the whole heads of cauliflower in the boiling water for 5 minutes. Carefully transfer to a colander, drain and let dry.
  3. Season cauliflower with salt and pepper. Transfer to a foil-lined baking sheet and roast for 5 minutes. Reduce heat to 375, and roast for 30 minutes.
  4. Make the salsa verde: Add all ingredients, except olive oil, to a high-powered blender. Purée. With the motor running, stream in olive oil. Season with salt and pepper, then serve with the roasted cauliflower.
3 comments
  1. 1
    Kira Kwan | April 17, 2020 at 2:08 pm

    The ingredients list says “2 tablespoons cup white balsamic vinegar” – can you clarify the measurements?

    Reply
    • Camille Styles | April 19, 2020 at 7:37 am

      Hi Kira! Sorry about that – it’s 2 tablespoons! 🙂

      Reply
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