Roasted cauliflower Gjelina

One the restaurant’s most popular dishes, it’s also among the easiest to make at home. Adapted from Gjelina: Cooking from Venice, California.


  • 1 head cauliflower, trimmed and cut into florets
  • 1/4-1/3 cup extra-virgin olive oil (less for smaller head of cauliflower)
  • 2-3 cloves garlic, minced
  • Kosher salt (about 1 teaspoon Diamond Crystal or 3/4 teaspoon Morton; or 1/2 teaspoon table salt)
  • Freshly ground black pepper (about 1/2 teaspoon)
  • 2 tablespoons chopped flat-leaf parsley
  • 1/8-1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons red wine vinegar


  1. Preheat oven to 500 degrees F (260 degrees C)
  2. In a bowl, toss cauliflower with olive oil, garlic, salt and pepper.
  3. Heat a cast iron skillet over high heat. Pour the cauliflower into the hot pan and cook until starting to brown, about 3 minutes. Transfer the pan to the oven and roast the cauliflower, undisturbed, until well seared, about 5 minutes longer. With a spatula, turn the cauliflower and cook on the other side until well seared, about 3 minutes longer.
  4. Remove from the oven, add the parsley, red pepper flakes and vinegar. Mix well and adjust salt, pepper and seasonings as desired.
  5. Transfer to a serving platter. Serve warm or at room temperature.

Serves 4 to 6 as a side dish.


  • Cut larger florets in half or quarters; the flat sides sear nicely.
  • If you substitute another vinegar, start with 1 tablespoon and adjust to taste.
  • Preparation works as well for broccoli or romanesco.

Here’s a link back to the post and pictures.