Inspired by the baby cauliflower at @miznon_nyc
It was so nice, we got it twice during our stay in New York City.
Perfect as a stand-alone dish or show stopping side, Whole Roasted Cauliflower is a seriously delicious must try.
Click here to view the video!
Ingredients
- A head of cauliflower
- A shallot
- A jalapeno
- 4 cloves garlic
- 1/2 cup red wine vinegar
- A bundle cilantro
- 3/4 cup extra virgin olive oil
- 2 tbsp butter, melted
- Salt
- Pepper
Instructions
Step 1
Preheat your oven to 450 degrees.
Step 2
Cut the leaves off your head(s) of cauliflower, leaving the base intact so it doesn’t fall apart.
Boil cauliflower in a large pot for about 5 minutes.
Remove from the water and set cauliflower aside to cool for a few.
Step 3
Once cool enough to touch, pat dry.
Lightly coat the cauliflower with oil (I like to use spray coconut oil for this) and season with salt and pepper.
Place on a sheet tray and roast in the oven for about 45 minutes, or until tender and golden roasty in color.
Step 4
Meanwhile, blend your shallot, jalapeños, garlic, red wine vinegar, cilantro, salt and olive oil to make your Chimichurri.
Set aside.
Step 5
Remove cauliflower from the oven and baste in melted butter (YUM) and season with salt and pepper.
Serve with Chimichurri on the side.
Whee!