ROASTED CAULIFLOWER WITH SALSA VERDE

SIMPLE YET EFFECTIVE

My favourite way to cook cauliflower is roasting with salt, pepper and olive oil. Simple yet effective and don’t forget about the leaves, arguably the tastiest part of the vegetable. They go slightly crispy and taste amazing with the sharpness of the salsa verde. 

I use a food processor for ease however this tastes equally delicious chopped by hand - finely chop all the herbs and garlic and mix with the rest of the ingredients.

INGREDIENTS:

1 cauliflower

Olive oil

Salt and pepper

FOR THE SALSA VERDE:

2 handfuls parsley

1 handful basil

1 handful mint

2 cloves garlic, peeled

2 tbsp red wine vinegar

1 tbsp capers

1/2 tbsp mustard

4 small cornichons

6 Anchovy fillets

8 tbsp olive oil

METHOD:

1. Preheat the oven to 190°C.

2. Slice the cauliflower and cauliflower leaves into chunks and place in a baking tray.

3. Season well with sea salt and pepper and a drizzle of olive oil. Mix together till everything is coated and roast in the oven for approximately 40 minutes, until slightly charred and golden. 

4. Meanwhile, make the salsa verde: place all the herbs in a food processor and pulse a few times.

5. Add in the rest of the ingredients and whizz until smooth (or your desired consistency).

6. Season to taste and if needed, add in any extra salt/vinegar/oil to your liking.

7. Drizzle the salsa verde over the cauliflower and eat hot or cold. 

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