With our version of roasted cauliflower we add some thinly sliced red onion, red pepper flakes and cauliflower greens halfway through the cooking.
Preheat your oven to 425 degrees. Peel a very small red onion, cut it in half and slice the halves very thinly. Set aside.
Wash, trim and slice your cauliflower like you would a loaf of bread. Reserve the cauliflower greens, remove the ribs and toss the greens in olive oil to lightly coat.
Spread your prepared cauliflower on a Silpat-lined roasting pan in one layer. Drizzle the it with olive oil and season it with freshly ground white peppercorns. Place it on a shelf in the lower third of your preheated oven.
When you see it start to lightly brown… about 20 minutes or so… remove it from the oven. Flip the pieces of cauliflower with a spatula. Now add the red pepper flakes, the cauliflower greens and just enough of your thinly sliced onion to sparsely cover the surface of the cauliflower. You’ll want the onion to give flavor without overpowering.
Let all roast until it turns to a rich brown color. And then remove it from the oven and transfer it to a large serving bowl.
add a handful of grated Parmesan or Pecorino
add a handful of toasted breadcrumbs… one of our Building Blocks
garnish with finely chopped flat leaf parsley and…
season with Maldon Sea Salt Flakes and freshly ground white peppercorns
Lastly… anoint all with a splash of freshly squeezed lemon juice. YUM!!!