Cauliflower Just Got at Least 10 Times More Interesting

Caramelized Cauliflower With Salsa Verde

Adapted from A Homemade Life: Stories and Recipes from My Kitchen Table [1] by Molly Wizenberg

Make sure to prepare the salsa verde before roasting the florets to allow it time to sit, so that the flavors have time to mingle and mellow.

For the salsa verde:
1 medium jalapeño, ribs and seeds removed, finely chopped
3 tablespoons finely chopped cilantro
2 medium cloves garlic, minced with a pinch of salt
3 tablespoons fresh lime juice
4 tablespoons olive oil
Kosher salt to taste

For the cauliflower:
1 medium cauliflower (2 to 2 1/2 pounds), cut into florets [2]
2 to 3 tablespoons olive oil
Kosher salt to taste

For the salsa verde: In a medium bowl, combine the jalapeño, cilantro, garlic, lime juice, and olive oil, and whisk to combine. Add two pinches of salt, or more, to taste, and whisk well. Set aside at room temperature for at least 30 minutes and up to an hour.
For the cauliflower: Preheat the oven to 450ºF.
Put the cauliflower florets in a large bowl, and toss with two tablespoons olive oil. You want each little bit of cauliflower to get a thin coat of oil. If necessary, add one more tablespoon. Season generously with kosher salt. Spread the cauliflower in a single layer on a half-sheet pan, or if the pan seems crowded, use two pans. (You don't want it packed too tightly, or the cauliflower will steam rather than roast.)
Bake until the cauliflower is tender, golden, and deeply browned in some spots, 20 to 30 minutes, turning once with a spatula.
Serve cauliflower hot or warm with salsa verde on the side for drizzling.