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.