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Whole Roasted Cauliflower
Ingredients
- For the cauliflower:
- 4 tablespoons extra virgin olive oil, divided use, plus more for drizzling
- 1 head cauliflower, about 2 pounds
- 2 garlic cloves
- 1/4 cup finely minced fresh herbs or 1 teaspoon dried herb mix
- 1 teaspoon fine sea salt
- 1/2 teaspoon fresh ground black pepper
- 1/3 cup finely grated Parmigiano-Reggiano cheese
- For the pea pesto:
- 10 fresh basil leaves
- 4 ounces shelled green peas
- 2 garlic cloves
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1-1/2 ounces shelled walnuts
- 1/4 cup extra virgin olive oil
- 1/4 cup cold water
- Coarse sea salt and freshly ground black pepper, to taste
Directions
- Preheat your oven to 400°F.
- Drizzle 1 tablespoon olive oil in a Dutch oven or baking dish large enough to hold the cauliflower; set aside.
- Peel off the outer leaves of the cauliflower and trim the core just enough for the cauliflower to sit flat.
- Place the remaining olive oil in a small bowl and use a microplane grater to grate the garlic cloves into it.
- Add the herbs, salt, and pepper and whisk well.
- Brush the mixture over the cauliflower, then press on the cheese.
- Cover the Dutch oven or baking dish and roast for 40 minutes.
- Carefully uncover and roast for another 15 minutes to lightly brown the crust.
- While the cauliflower is roasting, make the pea pesto: Place the basil, peas, garlic, cheese, and walnuts in a food processor and pulse until very finely minced.
- With the machine running, add the olive oil and process until smooth.
- Add the water and pulse a few times. Season to taste with salt and pepper if needed.
- To serve, cut the cauliflower into wedges, plate, and drizzle with the pea pesto and a few drops of olive oil.
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