INGREDIENTS​

• 1 whole cauliflower, washed and bottom cut flat

• Extra virgin olive oil

• Kosher salt, to taste

Piquant vinaigrette: 

• 2 oz fresh lemon juice

• 2 oz fresh lime juice

• 1 garlic clove, crushed into paste

• 1 tsp jalapeno in vinegar, minced

• 1 tsp dijon mustard

• 1 tbsp shallot, minced

• 1 tbsp, each of chives, basil and mint, minced

• 6 oz extra virgin olive oil (good quality and smooth)

INSTRUCTIONS

1. Pre-heat oven to 400 degrees
   Place cauliflower in heavy-bottomed dutch oven and drizzle with extra virgin olive oil and kosher salt
   Put in oven and cook for one hour, take off lid and cook another 10 to 15 minutes, until brown in color
    

2. For Vinaigrette:
   Put all ingredients in bowl (except for extra virgin olive oil) and mix
   Slowly whisk in olive oil until emulsified
    

3. For final dish:
   Plate whole, roasted cauliflower on dish and drizzle liberally with Piquant Vinaigrette
   Drizzle with sea salt
   Serve immediately with a crisp sauvignon blanc. Enjoy!

A FINAL NOTE

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PRODUCT LOVE

Get to know and love Roberta's favorites that she uses in her own kitchen. ​