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.
  • You can also do this entirely on the stovetop. When cauliflower starts to brown, cover the pan with a lid and turn down to low. After a few minutes, check on the cauliflower and stir. Increase the heat if the cauliflower doesn’t seem to be cooking well, or lower the heat if it is getting too charred. Cover again and cook until tender with a gentle crunch. The cauliflower turns from opaque white to off-white and slightly translucent as it cooks.

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