A Recipe for Whole Roasted Cauliflower from the kitchen of Oliver Antunes

Editor’s note: Born and raised in New England, Oliver Antunes grew up in the Berkshire Hills. A graduate of the New England Culinary Institute, he pursued his culinary career in The Berkshires, France, and California. In 2018 Oliver returned to The Berkshires as Executive Chef of Bistro Rouge, where he had the opportunity to cook his own food and meet many local farmers and purveyors. His food is rooted in European technique but draws inspiration from around the world. He loves evoking common childhood memories through his food as well as playing with the very diverse culinary world of New England and beyond. We are delighted to welcome Oliver as a recipe contributor for The Berkshire Edge.

Whole Roasted Cauliflower
From the kitchen of Oliver Antunes

For the cauliflower:
1 large cauliflower head, trimmed of leaves and stem base
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cumin
2 teaspoons berbere spice, plus extra for garnish

For the roasted red pepper labneh:
200 grams (about 1 cup) labneh or Greek yogurt, strained
1 large roasted red bell pepper, jarred or freshly roasted
1 garlic clove, minced
1 tablespoon lemon juice
salt and pepper to taste

For the topping:
3 tablespoons pine nuts
2 tablespoons olive oil
1 small bunch of cilantro, roughly chopped
Extra berbere for garnish
Lemon wedges, for serving

Roasting the Cauliflower

Preheat the oven to 425°F.

Clean leaves and stem from the cauliflower and steam until crisp tender (a knife inserted should still have some resistance.) 

Drain the cauliflower and pat dry.

Rub the cauliflower with butter, salt, black pepper, cumin, and berbere spice, ensuring that it’s evenly coated.

Place the cauliflower on a baking tray and roast for 35 to 40 minutes, or until dark golden or a little charred, with a crispy exterior. Check by inserting a knife or fork to see if it goes through easily.

Making the Roasted Red Pepper Labneh

In a food processor, combine the labneh, roasted red pepper, minced garlic, lemon juice, salt, and pepper. Blend until smooth and creamy.

Adjust seasoning to taste.

Toasting the Pine Nuts

While the cauliflower is roasting, heat 2 tablespoons of olive oil in a small pan over medium heat.

Add the pine nuts and toast them until they’re golden brown, stirring frequently to avoid burning. Set aside.

Serving

Once the cauliflower is done roasting, place it on a serving platter.

Spoon the roasted red pepper labneh generously around the base or drizzle some over the cauliflower.

Sprinkle the toasted pine nuts over the top and around the labneh.

Garnish with fresh cilantro and a dusting of berbere spice.

Serve with lemon wedges for an extra burst of freshness and warm fresh baguette or crackers.