DAMARIS PHILLIPS - Whole "Roasted" Cauliflower Recipe
Whole "Roasted" Cauliflower
Crunchy, fresh, pickled cauliflower is a perfectly zesty snack, especially when you add some heat from jalapeño, a bit of garlic and citrusy lime juice.
1 head medium cauliflower
1⁄3 cup blanched almonds
2 tablespoons capers
2 garlic cloves, peeled
1⁄2 cup extra-virgin olive oil, plus extra for basting
2 teaspoons red wine vinegar
1⁄2 cup coarsely chopped parsley
1/4 to 1/2 teaspoon red pepper flakes (optional)
Salt and ground black pepper
To a microwave-safe bowl add the raw cauliflower head. Sprinkle with salt and pepper. Cover the top with plastic wraps and microwave on high until tender. Depending on the size of the cauliflower and the power of your microwave, this will take anywhere from 5-10 minutes. Remove from the microwave and place the whole cauliflower on a cookie sheet. Drizzle with Olive oil and a touch more salt and pepper and broil until the top is golden about 3-5 minutes. Set aside.
Meanwhile, in a food processor, combine almonds, capers, garlic, and pulse until smooth. Add the oil, vinegar, herbs, and red pepper flakes, if using, and blend again. Season to taste with salt and pepper.
Serve cauliflower warm or room temperature on a platter or shallow bowl and spoon sauce over the top.
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