Roasted Whole Cauliflower
Roasted Whole Cauliflower
- 1 whole cauliflower head
- ½ cup extra virgin olive oil
- 1 tablespoon sea salt
- freshly ground black pepper
- 1 cup fresh flat-leaf parsley
- 1 cup fresh mint
- 1 small shallot, chopped
- 1 garlic clove, minced
- 1 tablespoon capers, drained and chopped
- 1/2 teaspoon crushed red pepper
- 1 teaspoon sea salt
- 1 teaspoon honey
- 1/4 cup rice vinegar
- 1/2 cup olive oil
- ¼ cup hazlenuts, smashed
Preheat the oven to 375° F. degrees.
Spread the hazelnuts on a baking sheet lined with parchment paper and roast for 7-8 minutes. Remove from oven, allow to cool and set aside.
Trim away the leaves at the bottom of the cauliflower head and cut off the stem and tough core, keeping the head intact. Rinse and pat dry the trimmed cauliflower head. Then drizzle olive oil all over.
Rub oil on cauliflower and season well with salt and pepper.
Place the cauliflower florets-side up on a cast iron skillet or ovenproof pan and cover tightly with aluminum foil. Cook for 30 minutes, covered.
Remove the foil from the skillet, and roast for an additional 30-40 minutes in the oven. Once the cauliflower is golden brown on the outside and tender on the inside, take it out of the oven. A knife should slide in and out without any resistance.
Transfer roasted cauliflower to a platter and serve with chimi-verde sauce and toasted hazelnuts.
