Recipe For Roasted Cauliflower With Herb Sauce

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   1. Preheat the oven to 425 degrees. Rinse the cauliflower head and cut out the stem section, but only enough to remove the greens and leaves. The remaining stems keep the florets intact, so don't trim too deeply.

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   2. Place the head of cauliflower in a pie dish, or other baking dish and rub the 2 tablespoons of oil onto the surface of the head. Sprinkle the head with kosher salt, and place it in the oven to roast. Roast for approximately 1 hour and 15 minutes, or until the tip of a knife is easily inserted into the head. Check at 1 hour and if the head is browning too much, place a piece of tin foil over it for the remaining time.

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   3. Meanwhile, thoroughly chop and mix the fresh herbs. Place them in a small bowl (or lidded jar) and add the lemon juice. Add the oil and whisk (or shake) the dressing until it has emulsified.

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   4. When you remove the cauliflower from the oven, let it sit for a few minutes, especially if you are serving out of the baking dish. If not serving from the roasting dish, carefully transfer the cauliflower to a serving dish and pour the lemon and herb dressing over it. Cut the cauliflower into wedges (like slices of pie) to serve.

* Per serving · 4 servings · Values may vary.

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