Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Whole Roasted Cauliflower with Green Herb Sauce 5.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 14, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hr 15 mins Servings: 10 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. Ingredients 1 large head cauliflower ¾ cup extra-virgin olive oil Coarse salt and freshly ground pepper ½ cup packed chopped fresh flat-leaf parsley ½ cup packed chopped fresh cilantro leaves and stems ½ teaspoon minced garlic 1 ½ teaspoons Dijon mustard 2 tablespoons sherry vinegar Directions 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. 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. Martyn Thompson Rate it Print