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
- Preheat oven to 500 degrees F (260 degrees C)
- In a bowl, toss cauliflower with olive oil, garlic, salt and pepper.
- 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.
- Remove from the oven, add the parsley, red pepper flakes and vinegar. Mix well and adjust salt, pepper and seasonings as desired.
- 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.