Roasted Cauliflower with Fresh Herbs- O Olive Oil
Posted by Lisa Schultz on
While cauliflower sometimes has a reputation for being basic, this recipe is anything but boring. In fact, we think it’s a work of art. With the help of fresh herbs, fresh-squeezed citrus, and a sweet, creamy sauce, this innovative cauliflower recipe will blow your mind in the best way. The inspiration for this dish derives from a creation featured in “bäco: Vivid Recipes From the Heart of Los Angeles” by Chef Josef Centeno — one of O Olive Oil's favorite California culinary artists.
- 2 tbsp pine nuts
- 3 tbsp O California Organic Extra Virgin Olive Oil
- 1 head cauliflower, trimmed and cut into bite-sized florets
- 1 pinch of kosher salt
- 1 tsp garlic, chopped
- 1 tsp shallot, finely chopped
- 1 tsp fresh chives, chopped
- 1 tsp lemon zest, grated
- 1½ limes, cut in half
- ½ tsp red pepper flakes
- 2 tbsp fresh basil, chopped
- 3 tbsp fresh cilantro, chopped
- 3 tbsp fresh mint, chopped
- 3 tbsp plain yogurt
- ½ tsp honey
- ⅛ tsp ground sumac
- ⅛ tsp flaky sea salt (such as Maldon’s)
- Preheat the oven to 425° F.
- Place the pine nuts in a dry frying pan. Toast over medium-high heat, stirring frequently, until browned (about 2 minutes). Remove from heat and set aside.
- In a large, oven-safe cast iron pan or skillet, sauté the cauliflower florets with O California Organic Extra Virgin Olive Oil and a pinch of salt over medium-high heat. Stir well and sauté until the florets are well coated and slightly golden (about 2 – 3 minutes).
- Transfer the pan or skillet to the oven and roast until tender (about 15 minutes).
- Carefully return the pan or skillet to the stove over medium-high heat and add the garlic, shallot, chives, and lemon zest. Stirring often, sauté until the garlic is fragrant (about 1 minute).
- Remove pan from heat and squeeze the juice from 1 lime over the mixture, then gently stir in the toasted pine nuts, pepper flakes, basil, cilantro, and mint until everything is well mixed. Transfer to a serving bowl or platter.
- In a small bowl, combine the yogurt, juice from the remaining ½ lime, and honey. Pour the yogurt mixture over the cauliflower and sprinkle with sumac and flaky sea salt before serving.