"Whole Roasted Cauliflower with Olive Oil, Parsley, Capers & Chili Flakes,” a vegan recipe!
This amazing vegan recipe is originally from Renée Loux, who we are so grateful to team up with for many of our featured healthy recipes!
“This stunning presentation is substantial enough to make cauliflower a veggie entrée. Roasting the whole head at high heat yields a golden texture that seals in its savory, naturally sweet flavor. A kick of spicy chili flakes, tangy capers, and cooling parsley are the perfect match to set off the flavor with dynamic, mouth-watering delight.” -René Loux
Yields: 6-8 servings
1 head cauliflower
5 Tbsp extra virgin olive oil, divided
1/4 tsp dried chili flakes, or as desired
1 Tbsp lemon juice
1 Tbsp capers, drained and rinsed
1/4 cup finely chopped flat parsley
Preheat the oven to 450?F.
Oil a 9-inch pie plate or square baking dish.
Cut the stem off of the cauliflower as close to the base as possible and remove the outer green leaves and discard.
Use a paring knife to core the cauliflower, leaving the head in tact. Discard the core and place the head in the oiled pan.
Drizzle 2 Tbsp olive oil over the cauliflower head and rub to coat evenly.
Sprinkle with about a 1/2 tsp of salt and a pinch of dried chili peppers.
Place in the oven and bake until tender, about 1-1/2 hours.
After 45 minutes, drizzle with an additional tablespoon of olive oil and continue to bake until golden.
It is done when you can pierce it with a paring knife and feel no resistance (it should be completely tender).
Transfer to a serving plate.
Meanwhile, whisk together lemon juice, capers, parsley, and a pinch of salt and black pepper. Add remaining 2 Tbsp of olive oil and whisk until emulsified.
Drizzle cauliflower with dressing and serve.
Store leftovers in a sealed container in the fridge for up to 3 days.