Whole Roasted Cauliflower with Garlic Scape Salsa Verde

CAULIFLOWER INGREDIENTS

kosher salt

head of cauliflower, stem trimmed (optional to leave the leaves in tact or remove completely)

extra virgin olive oil

sea salt

SALSA VERDE INGREDIENTS

a small bunch (~3-4 scapes) of garlic scapes (optional, can also just use 1 small/medium clove of garlic)

olive oil

parsley, finely chopped (can also add cilantro and/or mint)

lemon zest

lemon juice

sea salt

pepper

olive oil

METHOD

1.  Brine the cauliflower. This step is optional. Fill a large bowl with water and add in 1 tablespoon of kosher salt. Place your cauliflower head down in the water and brine in the fridge for 3-5 hours in the fridge.

2. Preheat oven or air fryer to 450 degrees F and line a baking sheet with parchment paper.

3. Bring a large pot of water to a boil (don’t fill it up all the way because when you add the cauliflower in, the water level will rise). Then, lower to a simmer and place cauliflower head down into the pot. Cook for 5-10 minutes (depends on the size of your cauliflower) or until a knife easily is inserted and removed. Remove from the pot and cool for 5 minutes on the baking sheet.

4. If using garlic scapes in the salsa verde and you’re sensitive to a garlicky aftertaste, bring the same pot of water that you used for the cauliflower to a boil and blanche the garlic scapes for 3 minutes. Set to the side.

5. Drizzle the cauliflower with plenty of olive oil and rub in with your hands. Season with sea salt.

6. Roast for 40-60 minutes or until cauliflower is golden brown and crispy.

7. While cauliflower roasts, prepare the salsa verde. Heat up olive oil in a pan and char garlic scapes.

8. Finely chop and add to a bowl with chopped herbs, lemon zest, lemon juice, olive oil (don’t be stingy), salt, and pepper. Stir well. Taste and adjust. Garnish cauli with olive oil, tahini (optional), and salsa verde. Enjoy!