Roasted Whole Cauliflower with Broccoli Juice Recipe

Roasted Whole Cauliflower with Broccoli Juice
Serves 4

This simple preparation combines two of the most common and under appreciated vegetables: cauliflower and broccoli. The roasting of the whole head of cauliflower really concentrates the flavor and brings out the wonderful sweetness. The broccoli appears in two forms: puréed, and as a juice, which makes for great contrasts. This can be served as an entree or in smaller portions, such as a vegetable side.


1 each Cauliflower Head (small)
1 tsp Grapeseed Oil
1 each Broccoli Head
1 Tbsp Water
1 Tbsp Butter
1 Tbsp Olive Oil


  1. Trim the stem and remove the leaves from the cauliflower.
  2. Lightly rub with grapeseed oil and season with salt and pepper.
  3. Place on a sheet pan with 1/2 in. of water and roast at 350 degrees for 1 1/2 hours, until tender and brown on the edges (keep 1/2 in. of water in the pan at all times).
  4. Juice the broccoli stems and half of the broccoli florets (florets is one of the flowering stems making up a head of cauliflower or broccoli).
  5. Blanch* the remaining florets in boiling salted water.
  6. Place balanced florets in a blender with 1 Tbsp of water and purée until smooth.
  7. Season to taste with salt and pepper and keep warm.
  8. In a saucepan, heat the broccoli juice, whisking in the butter and olive oil just as it starts to simmer.
  9. Remove from heat, and season to taste with salt and pepper. Serve immediately.


  1. Slice the cauliflower vertically into 4 pieces, retaining its natural shape.
  2. Place 1 slice in each bowl.
  3. Place a quenelle* of the broccoli puree on top of the cauliflower.
  4. Ladle the broccoli sauce around the cauliflower.

Cooking Terms
*Blanching: A cooking process wherein the vegetable or fruit is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing) to halt the cooking process.
* Quenelle: An oval (football shaped) piece of chopped food, but you can just spoon a bit on top of the cauliflower.

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