Half Cauli Recipe

Prep and roast

Preheat oven to 425°F (220°C). Remove outer leaves from the cauliflower and trim the stem so the half sits flat. Pat dry. Brush the cut side and exposed florets with 2 tbs olive oil, then season evenly with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika if using. Place cauliflower cut-side down on a parchment-lined sheet pan. Roast for 20 minutes, then flip so cut side is up and roast another 12–20 minutes until deeply golden on edges and tender when pierced with a knife (total 32–40 minutes depending on size). Let rest 5 minutes before plating.

Make pesto

While the cauliflower roasts, combine 1 cup packed cilantro, 1/3 cup toasted almonds, 1/4 cup parsley (if using), 2 garlic cloves, 1/4 cup grated Parmesan, and 1 tbs fresh lime juice in a food processor. Pulse until coarsely chopped. With the motor running, stream in 1/2 cup olive oil until a loose paste forms. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. If too thick, add up to 1 tbs water to loosen. Taste and adjust salt, lime, or cheese. Reserve about 3–4 tbs for serving and keep the rest warm or at room temperature.

Whisk vinaigrette

In a small bowl or jar combine 2 tbs fresh orange juice, 1 tbs fresh lime juice, 1 tsp white wine vinegar, 1/2 tsp Dijon mustard and 1/2 tsp honey. Whisk (or shake) while slowly drizzling in 3 tbs olive oil until emulsified. Season with 1/4 tsp kosher salt and 1/4 tsp black pepper. Adjust sweetness or acidity to taste. Keep at room temperature.

Pickle peppers

Slice 2 jalapeño or Fresno peppers into 1/8–1/4" rounds (remove seeds if you want less heat). In a small saucepan bring 1/4 cup rice vinegar, 1/4 cup water, 1 tsp sugar, 1/2 tsp kosher salt and 1 clove smashed garlic to a simmer to dissolve sugar and salt. Pour the hot brine over the sliced peppers in a heatproof jar or bowl, press them down so submerged. Let sit at least 10 minutes (or cool and refrigerate for up to 1 week). Drain before serving or spoon some of the pickling liquid onto the plate if desired.

Assemble the dish

Place the rested roasted half cauliflower on a serving platter. Spoon 3–4 tbs of cilantro pesto over the top, spreading lightly over florets and cut surface. Drizzle 1–2 tbs of the citrus vinaigrette over the cauliflower for brightness. Scatter the quick pickled pepper slices around and on top. Sprinkle 2 tbs toasted pumpkin seeds and 2 tbs microgreens or chopped parsley. Finish with a few flakes of sea salt and an extra drizzle of olive oil or a little more vinaigrette if desired. Serve warm or at room temperature, slice into wedges to eat.