Cauliflower Recipe

Preheat & prepare

Preheat oven to 220°C (425°F). Line a rimmed baking sheet with foil or parchment and set a wire rack on top if available for better air circulation.

Pat cauliflower florets dry with a towel to remove surface moisture so they roast instead of steam.

Toss the florets in a large bowl with 3 tbs olive oil, 1.5 tsp kosher salt, 0.75 tsp black pepper and 1 tsp smoked paprika until evenly coated.

Arrange florets in a single layer on the prepared sheet (use two sheets if crowded). Roast for 25–30 minutes, turning once halfway through, until deeply golden at edges and tender when pierced with a fork.

While cauliflower roasts, prepare the glaze. Warm 1 tsp neutral oil in a small saucepan over medium heat.

Add the sliced chiles and sauté 1–2 minutes until softened but not burned. Add 0.25 tsp chile flakes (if using) and toast briefly.

Lower heat and add 2 tbs honey, 1 tsp apple cider vinegar, 1 tbs water and 0.25 tsp salt. Simmer 1–2 minutes, stirring, until honey thins into a pourable glaze. Remove from heat and set aside. Taste and adjust salt or vinegar for balance.

When cauliflower is roasted, transfer florets to a large bowl and drizzle the warm chile-honey glaze over them, tossing gently to coat. Reserve any remaining glaze to finish.

In a food processor, combine 1 cup packed cilantro, 0.25 cup parsley, 0.25 cup toasted pepitas (or toasted almonds), 2 tbs grated cheese (if using), 1 smashed garlic clove and 1 tbs lime juice. Pulse to chop.

With the processor running, stream in 4 tbs olive oil until the mixture forms a loose, spoonable pesto. Scrape down sides and season with 0.5 tsp salt and 0.25 tsp black pepper. If too thick, add up to 1 tbs water or more oil to reach desired consistency.

Taste and adjust lime, salt or cheese to brighten and balance flavors.

In a small bowl or jar, whisk together 2 tbs orange juice, 1 tbs lemon juice, 1 tsp white wine vinegar and 0.5 tsp honey until honey dissolves.

Slowly whisk in 3 tbs olive oil until emulsified. Season with 0.25 tsp salt and 0.25 tsp black pepper. Taste and adjust acidity or sweetness as needed.

Place the glazed cauliflower on a serving platter or individual plates. Spoon dollops of cilantro pesto over and around the florets (about 1–2 tbs pesto per serving, more to taste).

Drizzle the citrus vinaigrette lightly over the cauliflower and pesto to add brightness (start with 1–2 tbs vinaigrette and add to taste).

Scatter the reserved sliced chiles and any remaining honey glaze over the top for glossy finish.

Garnish with toasted sesame seeds or pepitas, additional cilantro leaves, and lime or lemon wedges. Serve warm or at room temperature.

Leftovers: store components separately if possible (pesto and vinaigrette refrigerated in airtight containers) and reheat roasted cauliflower in a 200°C (400°F) oven for 8–10 minutes to refresh.