Ten Foot Henry's Roasted Cauliflower w/ Lemon Yogurt & Salsa Verde

Ten Foot Henry is one of my favourite newish restaurants in the city.  with a heavy vegetarian influence, it without question has some of the most flavourful dishes i have ever had the pleasure of eating. 
i'm mean remember those carrots & that hanger steak.....

so while picking up my favourite bottle of wine for our dinner party at a local co-op, i also picked up the newest City Palate publication, and to my excited surprise, Ten Foot Henry's Roasted Cauliflower was featured.  obviously i'm inclined to share this with you because lets face it, few things beat roasted cauliflower.

cheers. xo.

Ten Foot Henry's Roasted Cauliflower w/ Lemon Yogurt & Salsa Verde


1 whole cauliflower


1/4 cup pepitas (green pumpkin seeds)
olive oil

salsa verde

1 bunch of cilantro, washed
1 bunch parsley, washed
2 garlic cloves
1 teaspoon salt
1/2 cup olive oil

lemon yogurt

1 1/2 cup plain greek yogurt
juice of 4 lemons (about 1/3 cup)
2 teaspoons salt
pinch pepper

core the cauliflower and blanch it in a large pot of boiling salted water for 3 minutes.  drain well and place on a baking sheet or in a cast-iron skilled and roast, uncovered at 350F for 35 minutes, or until tender and deep golden.  toss the pepitas with a drizzle of olive oil, sprinkle with salt and toast alongside the cauliflower for 5-10 minutes, or until golden.  set aside.

to make the salsa verde, set aside a small handful of the herbs and finely chop the rest of the cilantro, parsley and garlic (or pulse it in the food processor); add a big pinch of salt and slowly pour in the oil until you have the right consistency.
to make the yogurt whisk together the yogurt, lemon juice, salt and pepper.

serve the roasted cauliflower drizzled with salas verde and lemon yogurt, scattered with toasted pepitas and remaining herbs.

serves 6-8

courtesy citypalate.ca & Julie van Rosendaal


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