Whole Roasted Colored Cauliflower with Salsa Verde

Serving Size

2-4

Prep Time

10 min

Cook Time

1:00 hr

Save:

Serving Size

2-4

Prep Time

10 min

Cook Time

1:00 hr

Ingredients

  • Cauliflower head

  • 1 head Frieda’s purple, orange or green cauliflower

  • ¼ cup olive oil (plus more for basting)

  • ½ teaspoon garlic powder

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  •    

  • Salsa verde sauce

  • 3 tablespoons extra virgin olive oil

  • ½ tablespoon Frieda’s Meyer lemon zest

  • 2 tablespoons Frieda’s Meyer lemon juice

  • 1½ tablespoons capers, rinsed, drained and chopped

  • 1 teaspoon whole grain mustard

  • 1 teaspoon honey

  • ¼ cup loosely packed, chopped, fresh, flat-leaf parsley leaves

  • 2 tablespoons chopped green onion

  • 1 small garlic clove, peeled and minced

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • ½ teaspoon red pepper flakes (optional)

Colored Cauliflower

Cooking Steps

  1. 1

    Place oven rack in middle position and preheat oven to 375 degrees.

  2. 2

    Trim outer leaves from cauliflower and cut base of stalk so cauliflower sits flat. 

  3. 3

    Place cauliflower in baking dish. Drizzle with olive oil and rub until evenly coated. Flip cauliflower over and drizzle olive oil inside. Return cauliflower to upright position and sprinkle with garlic powder, salt and pepper.

  4. 4

    Roast cauliflower until tender (roasting time will depend on size). After 30 minutes, baste top with additional olive oil. If available, use oven’s convection feature for last 10 minutes.

     

  5. 5

    While cauliflower roasts, make salsa verde by combining all ingredients in small bowl. Let sit for 10 minutes. If desired, use immersion blender for a smoother salsa.

  6. 6

    Transfer cauliflower to serving dish and drizzle with salsa verde. Slice and serve.

Where to Buy Frieda’s

Where to Buy Frieda’s