Roasted Cauliflower Recipe
with Calabrian chilis
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Ingredients
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Roasted cauliflower
Calabrian chili sauce & garnish
Method
Roasted cauliflower
- 1
Preheat and prep
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly oil it. Remove the outer green leaves from the cauliflower, trim the stem so the head sits flat but keep the head whole.
- 2
Season the cauliflower
Place the cauliflower on the prepared sheet. Drizzle 2 tablespoons olive oil over the head. Rub the oil into the surface, making sure the top and sides are coated. Tuck the smashed garlic cloves and lemon halves cut-side down onto the sheet near the cauliflower. Sprinkle 1 teaspoon kosher salt and 1/2 teaspoon black pepper evenly over the cauliflower.
- 3
Roast
Roast in the preheated oven for 35–50 minutes, depending on size, until a knife or skewer inserted into the center meets little resistance and the surface is deeply golden brown in spots. After about 25 minutes, rotate the pan for even browning. If the outer florets brown too quickly, tent loosely with foil for the final 10–15 minutes.
- 4
Finish with lemon
When the cauliflower is tender and caramelized, remove from oven. Squeeze the roasted lemon halves over the cauliflower to brighten flavor. Let rest 5 minutes while you make the sauce.
Calabrian chili sauce & garnish
- 5
Make the chili mayo
In a small bowl, combine 2 tablespoons jarred Calabrian chilis with their oil, 3 tablespoons mayonnaise, 1 tablespoon Greek yogurt, 1/2 teaspoon red wine vinegar and 1/2 teaspoon smoked paprika. Mash the chilis lightly with a spoon or small whisk until you have a smooth, slightly textured sauce. Taste and adjust salt or acidity if needed.
- 6
Assemble
Drizzle or spoon the Calabrian chili sauce over the roasted cauliflower, using most for the top and a little around the base. Sprinkle 2 tablespoons chopped parsley, 2 tablespoons grated Pecorino or Parmesan and 2 tablespoons toasted pine nuts (if using) over the cauliflower. Finish with a light scatter of flaky sea salt to taste and a final small drizzle (about 1 tablespoon) of extra-virgin olive oil if desired.
- 7
Serve
Transfer the whole head to a serving platter and bring to the table for slicing, or slice into wedges and plate individual portions. Serve warm. Leftover sauce keeps refrigerated in an airtight container for up to 5 days.