WHOLE ROASTED CAULIFLOWER W/GREEN GODDESS

PREP TIME: 10 min.

COOK TIME: 2 hrs.

MAKES: 4 servings

INGREDIENTS

CAULIFLOWER

• 1 head of cauliflower

• 3/4 cup of extra-virgin olive oil, divided

• 2 teaspoons diamond crystal kosher salt

• 1/2 cup water

GREEN GODDESS DRESSING

• 1 cup cilantro leaves

• 3/4 cup full-fat Greek yogurt

• 1/4 cup mayo

• 1 tablespoon extra-virgin olive oil

• 1 garlic clove

• 2 anchovy filets, or a teaspoon of capers if you want to keep this vegetarian

• 1 tablespoon lemon juice

• 1 teaspoon diamond crystal kosher salt

GARLIC BREADCRUMBS

• 1 cup panko breadcrumbs

• 1 teaspoon garlic powder

• extra-virgin olive oil as needed

• chives, optional for finishing
  

instructions

1. Heat oven to 375F

2. Prep cauliflower by slicing off the outer leaves and then slice the bottom of the cauliflower so it sits flat but the stem and crown remain intact.

3. Add cauliflower to a medium oven-safe skillet and drizzle 1/4 cup of the olive oil over the top of the cauliflower, then flip the cauliflower over and drizzle an additional 1/4 cup of oil over and in the bottom. Ensuring you get all-over coverage between the crown and stalk. Use your hands or a pastry brush to spread the oil to dry spots. Sprinkle cauliflower liberally with kosher salt, like the olive oil on top and bottom.

4. Add 1/2 cup of water to the skillet and roast the cauliflower for two hours. At the halfway mark, bake the cauliflower with the remaining water in the skillet, pour on the remaining 1/4 cup of olive oil, and return to the oven.

5. While the cauliflower is roasting, make the green goddess dressing by adding all the listed ingredients to the bowl of a food processor and running for 2 minutes until smooth, scraping down the sides as needed.

6. Once out of the oven, remove the cauliflower from the skillet and add the panko and garlic powder. Stir to combine; the skillet should have residual heat and oil from the roasting that the panko can soak up and toast in. Place the skillet on low heat, stirring regularly and adding olive oil as needed to brown the breadcrumbs. This should take about five minutes.

7. Serve the cauliflower whole with the dressing drizzled on top, followed by the breadcrumbs and chives if using. Alternatively, you can cut the cauliflower into four wedges and plate individually.

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