Roasted Cauliflower 4.000

Sarah L. Voisin/The Washington Post

Apr 2, 2014

Chef Marjorie Meek-Bradley serves this as a cold salad at Roofers Union in Adams Morgan. But she says it's nice served warm, as well.

Make Ahead: The cauliflower and pesto can each be refrigerated a day in advance. You'll have pesto left over; it can be refrigerated for several days. It will darken in color over time.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • For the cauliflower
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 head cauliflower (about 1 3/4 pounds), cored and cut into florets
  • Kosher salt
  • Freshly ground black pepper
  • For the pesto
  • 2 cups packed fresh mint leaves
  • 1/4 cup pine nuts, toasted (see NOTES)
  • Finely grated zest (no pith) of 2 lemons
  • 5 cloves roasted garlic (see NOTES)
  • 1/2 cup olive oil
  • For assembly
  • Pickled golden raisins, for garnish (see NOTES)
  • Crumbled feta cheese, for garnish

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Preheat the oven to 500 degrees. Have a rimmed baking sheet at hand.

Melt the butter in a large saute pan over medium heat; cook for a few minutes. As soon as it turns brown – but not burnt – remove from the heat.

Add the cauliflower and season lightly with salt and pepper. Toss to coat evenly, then spread on the baking sheet. Roast for about 12 minutes, turning the cauliflower over halfway through. Cool completely.

Combine the toasted pine nuts, roasted garlic and lemon zest in a food processor. Puree to form a paste, then add the mint and oil; puree to create a smooth pesto.

Transfer the roasted cauliflower to a mixing bowl. Add the pesto to taste, stirring and tossing to coat evenly; you might not need or want to add all of it. Divide among individual plates. Garnish each portion with some pickled raisins and crumbled feta.

NOTES: Toast the pine nuts in a small, dry skillet over medium-low heat for a few minutes, until golden brown, shaking the pan as needed to avoid scorching. Cool completely before using.

To roast garlic, cut just enough of the top off a head of garlic to reveal the tops of the cloves. Drizzle lightly with olive oil, then wrap in foil. Roast in a 450-degree oven for 40 to 50 minutes, until soft. Cool, then unwrap and squeeze out the roasted cloves.

To pickle raisins, place them in a heatproof bowl. Bring 1/4 cup white wine vinegar and 1/2 cup water to a boil in a small saucepan over high heat, then pour over the raisins. Let the raisins macerate until cool. Drain before using.

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Recipe Source

From Marjorie Meek-Bradley, executive chef at Ripple and Roofers Union.

Tested by Jane Touzalin.

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