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Cauliflower With Fresh Herb Sauce

Here's how you make Cauliflower With Fresh Herb Sauce
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  • Servings: 6
  • Prep: 25m
  • Cook: 15m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • FOR FRESH HERB SAUCE
  • 1/2 cup basil leaves (tightly packed, fresh)
  • 1/2 cup parsley leaves (fresh, tightly packed)
  • 2 tablespoons tarragon leaves (fresh)
  • 1/2 cup scallions, chopped (green and white parts)
  • 3 tablespoons small capers (drained)
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup white wine vinegar
  • 1/2 cup olive oil (extra virgin)
  • FOR CAULIFLOWER
  • 1 tablespoon oil (vegetable oil)
  • 1 (2 3/4 to 3 pounds) head cauliflower (large head)
  • 1/4 cup lemon juice
  • 1 tablespoon salt
  • 1/4 toasted bread crumbs
  • 1 tablespoon olive oil
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • FOR THE FRESH HERB SAUCE

  • Step 1: Chop all the dry ingredients by hand or in a blender or food processor, scraping down frequently.

  • Step 2: Add the vinegar, then the oil, with a whisk or by pouring them into your machine with the blade running.

  • Step 3: Mix well with a whisk just before serving.

  • Step 4: Use immediately or cover and refrigerate for up to a week. Serve at room temperature.

  • FOR THE CAULIFLOWER

  • Step 5: Oil an oven-proof bowl with a rounded bottom.

  • Step 6: Preheat the oven to 350 degrees-F.

  • Step 7: Remove and discard the outside leaves and core the cauliflower. Separate the cauliflower into florets with stems about 1/2-inch long. Try to keep the florets whole unless they are very large.

  • Step 8: Bring several quarts of water to a boil in a large pot and stir in the lemon juice and salt. Add the cauliflower and cook for about 5 minutes, until just tender when pierced with a small, sharp knife.

  • Step 9: Drain the cauliflower. Reform the head in the prepared bowl, placing the florets end-down and packing tightly.

  • Step 10: When the sides of the bowl are filled, place the remaining florets in the center, keeping the top of the layer as flat and even as possible.

  • Step 11: Place the bowl in the oven until ready to serve, but no longer than 10 minutes or the cauliflower will overcook.

  • Step 12: Unmold the cauliflower by inverting it onto a serving platter. (Any florets that slip out can be tucked back in.)

  • Step 13: Spoon a ring of herb sauce around the base of the cauliflower. Toss the breadcrumbs with the olive oil and sprinkle over the top of the cauliflower.

  • Step 14: Serve immediately, passing the rest of the sauce separately.

We hope you enjoy this recipe!

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