Once you’ve whole roasted a cauliflower, you won’t want to eat it any other way. The strong heat of a hot oven coaxes out the earthy, smoky and slightly caramelized flavors of this otherwise timid flavored vegetable. Cooked this way, it marries perfectly with a bold-flavored sauce such as a vibrant tarragon lime vinaigrette. Don’t forget that the leaves are entirely edible and also delicious, so serve them alongside the cauliflower wedges.

Whole Roasted Cauliflower
with Tarragon Lime Vinaigrette

6 to 8 servings | Equipment: An 8-quart (8 l) pasta pot fitted with a colander; a small roasting pan.

Ingredients

3 tablespoons coarse sea salt
1 medium cauliflower head
(under 2 pounds/1 kg), including leaves and stalks
Extra-virgin olive oil
Fine sea salt
Coarse, freshly ground black
pepper

For the vinaigrette

4 tablespoons fresh tarragon, finely minced
2 tablespoons freshly squeezed lime juice
1/2 cup extra-virgin olive oil or toasted sesame oil
1/4 teaspoon fine sea salt

Method

1.   Center a rack in the oven. Preheat the oven to 450°F (230°C).

 2.   In the pasta pot, bring 6 quarts (6 l) water to a rolling boil over high heat. Add the coarse sea salt. Place the whole cauliflower in the colander, insert into the boiling water, and blanch, uncovered, for 5 to 6 minutes, or until a sharp knife easily pierces the cauliflower. Remove the colander from the pasta pot, set in a sink, and rinse under cold running water for several minutes to stop the cooking process. (This can be done several hours in advance.)

3.   Pat the cauliflower dry with paper towels or a clean kitchen towel and place it in the roasting pan. Drizzle lightly with olive oil, season with fine sea salt and pepper, and roast until the cauliflower is nicely browned all over, 40 to 50 minutes.

 4.   Transfer the cauliflower to a serving platter, drizzle with the vinaigrette and cut into wedges. Serve with extra vinaigrette.

This is a Nourish the Planet recipe, part of a collaborative series by Patricia Wells and Emily Buchanan.
© 2021 – All rights reserved. Please do not reproduce without permission.

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