Ten Foot Henry’s Whole Roasted Cauliflower

Ten Foot Henry’s Whole Roasted Cauliflower

AuthorJulie

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
Pepita:
50g pepita (green pumpkin seeds)

1

Clean 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.

2

To 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.

Ingredients

 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
Pepita:
 50g pepita (green pumpkin seeds)

Directions

1

Clean 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.

2

To 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.

Ten Foot Henry’s Whole Roasted Cauliflower
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