Roasted Cauliflower

Over the holidays my sister flew in town for a short visit and we had lunch at a new restaurant called 60 Vines. Really fun concept, they have over 60 wines on tap and food options that are amazing.  We had their fire pit oven roasted cauliflower appetizer.  On a previous visit I saw a table of men only come in for lunch and have only the cauliflower and another appetizer.  So, I knew it must be something good.  It was and is and my sister headed home to Baton Rouge and recreated the dish.

I present to you delicious Roasted Cauliflower with pesto sauce.

 You core the head of cauliflower, drizzle with olive oil, salt to taste and smear with Pesto.  I used a silicon brush to apply the pesto, your fingers will work just as well.

The presentation in a small iron skillet is fun, but any baking dish will do.  It is tender and yummy. Just pull apart with a fork and spoon to serve.  Served six adults with a meal and tiny leftovers. 

I am taking it tonight to a super bowl party!  Who says you only have to eat junk food at a party?!

Preheat oven to 400 degrees

Remove the core and leaves from the bottom of one head of cauliflower

I drizzled olive oil on the bottom of the pan

drizzle entire cauliflower top with olive oil

Sprinkle with sea salt

generously smear with your favorite pesto

(mine included parmesan)

(my sister sprinkles parmesan cheese on the finished product before serving)

Cover with lid or foil

one hour in the oven at 400 degrees

last 20-30 minutes uncovered in oven at 350 degrees

All that is left to do is dig in!

and you are welcome....