Ten Foot Henry’s Whole Roasted Cauliflower

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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