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.)
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.