Roasted Cauliflower with Parsley Sauce

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

Thick "steaks" are cut from a head of cauliflower, simply seasoned and drizzled with olive oil, then baked until tender. They are served with a very simple parsley sauce, which can be prepared up to 3 days in advance. This way of preparing cauliflower is very simple and wonderfully delicious!

	Parsley Sauce
1 head / 750g Cauliflower 2 tbsp Extra virgin olive oil Sea salt Freshly ground pepper	1 bunch Flat parsley, leaves only 1/2 bunch Chives Sea salt Freshly ground pepper 80 ml Vegetable stock 1 tbsp Dry white wine 2 tbsp Olive oil

1. Preheat oven 200C/400F degrees. Drizzle a large baking sheet with 1 tablespoon of olive oil.
   
2. Wash the cauliflower and remove the tough outer leaves of the cauliflower and discard.
   Cut cauliflower vertically into 1/4-inch-thick slices. Arrange in a single layer on prepared pan. Drizzle cauliflower with remaining tablespoon of olive oil. Sprinkle with salt and pepper. Bake for 30 minutes or until golden brown.
   
3. While the cauliflowers are roasting, combine all of the ingredients except the olive oil for the green sauce in a blender and process into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. Serve with roasted cauliflowers.

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com