ingredients

For the cauliflower:

1 large cauliflower head (about 2 pounds)

1 Tablespoon Pompeian Gourmet Selection Extra Virgin Olive Oil

1 teaspoon Kosher salt

For the sauce:

4 large cloves garlic, unpeeled

1 teaspoon Pompeian Gourmet Selection Extra Virgin Olive Oil, for roasting the garlic

1 cup parsley

¼ cup chives

2 Tablespoons mint

2 Tablespoons dill

1 teaspoon finely grated lemon zest

1 Tablespoon fresh lemon juice

½ teaspoon coriander seeds

½ teaspoon salt

½ teaspoon cracked black pepper

½ cup Pompeian Gourmet Selection Extra Virgin Olive Oil, for making the sauce

preparation

  1. Heat oven to 400ºF with racks set in bottom and middle position. Fill a small baking dish halfway with water and place on bottom rack.
  2. Trim and discard the stem and leaves from cauliflower. Rub 1 Tablespoon Pompeian Gourmet Selection Extra Virgin Olive Oil all over the cauliflower head and season all over with 1 teaspoon Kosher salt.
  3. Place cauliflower, stem side down, in a cast iron skillet. Place garlic on a small piece of foil. Drizzle with 1 teaspoon Pompeian Gourmet Selection Extra Virgin Olive Oil, then wrap tightly.
  4. Transfer the skillet and garlic foil pack to medium rack. Roast garlic 30 minutes, then remove and let cool. Roast cauliflower until a skewer slides in and out of cauliflower head with little resistance, about 35–60 minutes (depending on size of cauliflower).
  5. Squeeze garlic out of paper skins into a mini food processor. Add herbs, lemon zest, lemon juice, coriander seeds, teaspoon salt and pepper. Pulse until chopped, then add ½ cup Pompeian Gourmet Selection Extra Virgin Olive Oil and process until smooth.
  6. Spoon sauce over cauliflower and serve.

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