City Palate

The Entertaining Issue - November December 2017

Ten Foot Henry’s Roasted Cauliflower with Lemon Yogurt and Salsa Verde
Untitled Document


March/April 2017
from Julie Van Rosendaal

Thanks to chef Bern Glatz for sharing this recipe, which has been one of the most popular at the new(ish) veggie-heavy eatery, Ten Foot Henry.
1 whole cauliflower
Pepitas:
1/4 c. pepitas (green pumpkin seeds)
olive oil
salt
Salsa verde:
1 bunch cilantro, washed
1 bunch parsley, washed
2 garlic cloves
1 t. salt
1/2 c. olive oil
Yogurt:
1-1/2 c. plain Greek yogurt
juice of 4 lemons (about 1/3 c.)
2 t. salt
pinch pepper
Core the cauliflower and blanch it in a large pot of boiling salted water for 3 minutes. Drain well and place on a baking sheet or in a cast-iron skillet and roast, uncovered, at 350°F for 35 minutes, or until tender and deep golden. Toss the pepitas with a drizzle of olive oil, sprinkle with salt and toast alongside the cauliflower for 5-10 minutes, or until golden. Set aside.
To make the salsa verde, set aside a small handful of the herbs and finely chop the rest of the cilantro, parsley and garlic (or pulse it in the food processor); add a big pinch of salt and slowly pour in the oil until you have the right consistency. To make the yogurt, whisk together the yogurt, lemon juice, salt and pepper.
Serve the roasted cauliflower drizzled with salsa verde and lemon yogurt, scattered with toasted pepitas.
Serves 6-8.


Vegetables and Salads