New This Month

Whole Roasted Cauliflower with Green Herb Sauce

A head of cauliflower becomes browned, nutty, and so tender it's scoopable when roasted whole. Serve it with a stirred-together fresh-herb sauce, fragrant with cilantro and parsley.

  • Prep:
  • Total Time:
  • Servings: 10

Photography: Martyn Thompson

Source: Martha Stewart Living, November 2015


  • 1 large head cauliflower
  • 3/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1/2 cup packed chopped fresh flat-leaf parsley
  • 1/2 cup packed chopped fresh cilantro leaves and stems
  • 1/2 teaspoon minced garlic
  • 1 1/2 teaspoons Dijon mustard
  • 2 tablespoons sherry vinegar


  1. Preheat oven to 450 degrees. Place cauliflower on a parchment-lined rimmed baking sheet. Brush with 1/4 cup oil; season with salt and pepper. Pull short sides of parchment over cauliflower and fold one end over other a few times to seal. Fold long ends of parchment under cauliflower to create a packet. Roast until knife-tender, about 40 minutes. Tear open parchment at top; roast until golden brown, 15 to 20 minutes more.

  2. Stir together parsley, cilantro, garlic, mustard, vinegar, and remaining 1/2 cup oil in a small bowl to combine. Season with salt and pepper. Serve cauliflower warm, with sauce alongside.


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