Ten Foot Henry’s Whole Roasted Cauliflower

Ten Foot Henry's whole roasted cauliflower

People who love to cook are my favourite kinds of people (and people who love to eat, too). The best part of my job is getting to hang out with cooks in their kitchens – home cooks, chefs, butchers, bakers – anyone who likes to make delicious things. Last fall, the chefs at the still relatively new veggie-heavy Ten Foot Henry shared the recipe for their whole roasted cauliflower with me for a Thanksgiving story, and I’ve been meaning to share it here ever since. I mean, how beautiful is this? If you’re looking for something stunning as a main event that isn’t a chunk of meat, this is it. I just want to look at it.

There are several layers here, but they’re easy to stir together – I love the idea of a whole cauliflower, but you could do the same thing with cauliflower steaks: cut thick slabs of cauliflower and cook them in butter (or oil! or ghee!) in a hot pan for a few minutes per side, or until just tender all the way through and golden on both sides, then top with the lemony yogurt sauce and salsa verde. (I’m always a fan of things with crispy edges.)

Steve Smee's Cauliflower 3

You can see theirs has a nice crispy exterior – how long it takes your cauliflower to cook depends on your oven and its size, just like with a roasted chicken or piece of beef. Feel free to crank up the heat and get some nice char marks on the outside of the cauliflower before you add everything else. And if you want to spice things up, rub the cauliflower with oil spiked with curry paste or chilies before you roast it.

Ten Foot Henry’s Whole Roasted Cauliflower


March 6, 2017


1 whole cauliflower

Salsa verde:

1 bunch cilantro, washed

1 bunch parsley, washed

2 clove garlic

1 tsp salt

1/2 cup olive oil

Lemon yogurt:

300g Greek yogurt

Juice of 4 lemons

2 tsp salt

Pinch pepper


50g pepita (green pumpkin seeds)


1Clean and core the cauliflower. Blanch in boiling water for 3 minutes, then roast at 350F uncovered for 35 minutes, or until it's golden and just tender if you poke it with a knife. To make the salsa verde, blend the first 4 ingredients together until it's a pasty consistency; whisk in the oil. Whisk together all the ingredients for the lemon yogurt.

2To toast the pepitas, toss in olive oil and salt. Roast at 350?F for 10 minutes, or until toasted. To serve, top the roasted cauliflower with salsa verde, lemon yogurt and pepitas. Serves 6-8.


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One comment

  1. Carol mcmillan
    August 7, 2017 at 3:06 pm

    Hi Julie. Do you have a recipe for patty pan squash? We have a bounty in our garden. I usually stuff with chopped tomatoes and add pesto and parm cheese. But need a new recipe. Thanks in advance. Love your Tuesday mornimgs on CBC

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