DifficultyBeginner

Recently I was able to make a trip to Toronto to see dear friends who I have had for over 20 years. My friend made this Parsley Shallot sauce, a recipe by Ellie Krieger from a cook book I gave my friend probably 15 years ago. Well needless to say my husband and I were raving over this sauce and when I returned home to see all the Italian parsley growing like crazy in my garden during my absence I knew I had to make my version of this sauce. Instead of serving it with meat, I served it up with meaty cauliflower. This sauce tastes wonderful atop pretty much everything, including in sandwiches. It keeps well in the fridge for about 3 days. You may wish to double the cauliflower called for( 2 heads instead of 1). While I was out walking my Welsh terrier puppy Duncan my husband ate almost the whole head of cauliflower. The sauce is enough for 2 heads so no need to double the sauce recipe.

Yields3 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

 2 Garlic Cloves, minced (I prefer using a Microplane Grater)
 ½ tsp Sea Salt
 1 tbsp Avocado Oil
 1 tbsp Finely Chopped Fresh Rosemary Leaves
 1 tbsp Finely Chopped Fresh Thyme Leaves
 Freshly Cracked Black Pepper to taste
 1 Large Head Cauliflower chopped or broken into medium size florets
Parsley Shallot Sauce
 1 ¾ cups Lightly packed Flat leaf Italian Parsley, stems removed
 1 Medium Shallot, halved
 3 tbsp Dijon Mustard(I used corse grain)
 2 ½ tbsp Extra Virgin Olive Oil (Cold Pressed)
 2 tbsp Water
 1 tbsp Fresh Squeezed Lemon Juice
 ¼ tsp Sea Salt
 Black Pepper to taste

1

Preheat the oven to 400 F(200C) and line a rimmed cookie sheet with parchment paper. Mix the Rosemary and Garlic mixture in a small bowl. Place the cauliflower in a medium bowl and rub it all over with the Rosemary garlic rub.

2

Place in the oven to roast for about 40 minutes or until the cauliflower has golden brown edges and is tender when pricked with a fork, but still somewhat firm to the touch. You may wish to stir it half way through baking. You do not want soft mushy cauliflower, so be careful not to overcook it. While the cauliflower is roasting prepare the parsley sauce.

3

Place all of the sauce ingredients in a high powered blender and whir until a smooth sauce is achieved. Store in a glass jar and serve over warm cauliflower or vegetable of your choice. The sauce is wonderful over almost all vegetables.

Ingredients

 2 Garlic Cloves, minced (I prefer using a Microplane Grater)
 ½ tsp Sea Salt
 1 tbsp Avocado Oil
 1 tbsp Finely Chopped Fresh Rosemary Leaves
 1 tbsp Finely Chopped Fresh Thyme Leaves
 Freshly Cracked Black Pepper to taste
 1 Large Head Cauliflower chopped or broken into medium size florets
Parsley Shallot Sauce
 1 ¾ cups Lightly packed Flat leaf Italian Parsley, stems removed
 1 Medium Shallot, halved
 3 tbsp Dijon Mustard(I used corse grain)
 2 ½ tbsp Extra Virgin Olive Oil (Cold Pressed)
 2 tbsp Water
 1 tbsp Fresh Squeezed Lemon Juice
 ¼ tsp Sea Salt
 Black Pepper to taste

Directions

1

Preheat the oven to 400 F(200C) and line a rimmed cookie sheet with parchment paper. Mix the Rosemary and Garlic mixture in a small bowl. Place the cauliflower in a medium bowl and rub it all over with the Rosemary garlic rub.

2

Place in the oven to roast for about 40 minutes or until the cauliflower has golden brown edges and is tender when pricked with a fork, but still somewhat firm to the touch. You may wish to stir it half way through baking. You do not want soft mushy cauliflower, so be careful not to overcook it. While the cauliflower is roasting prepare the parsley sauce.

3

Place all of the sauce ingredients in a high powered blender and whir until a smooth sauce is achieved. Store in a glass jar and serve over warm cauliflower or vegetable of your choice. The sauce is wonderful over almost all vegetables.

Roasted Rosemary Cauliflower with Parsley Shallot Sauce