Whole Braised Cauliflower With Salsa Verde Orzo Recipe By Tasty

WHOLE BRAISED CAULIFLOWER WITH SALSA VERDE ORZO RECIPE BY TASTY

Steps:

• Make the cauliflower: Preheat the oven to 300°F (150°C).
• In a small bowl, stir together the paprika, cumin, salt, and pepper.
• Add the head of cauliflower to a medium bowl and rub the spice mixture all over. Let sit for about 10 minutes.
• Heat 1 tablespoon of olive oil in a large Dutch oven or cast iron pot over medium-high heat. When the oil is shimmering, use tongs to transfer the seasoned cauliflower to the pot and sear for 1-2 minutes per side, until golden brown all over. Remove the cauliflower from the pot and set aside.
• Add the remaining 2 tablespoons of oil to the pan, along with the onion. Sauté until the onion is translucent, 5-7 minutes. Add the garlic and sauté until fragrant, 1-2 minutes.
• Deglaze the pot with ½ cup (120 ml) of the vegetable stock, stirring with a wooden spoon to scrape up any browned bits stuck to the bottom. Reduce the heat to medium-low. Add the honey, lemon zest, and lemon juice and stir to combine. Return the cauliflower to the pot, along with the remaining 1½ cups (360 ml) vegetable stock and the sprigs of parsley.
• Cover the pot with a lid and transfer to the oven. Braise the cauliflower for 35-40 minutes, until tender but still holding together.
• While the cauliflower is braising, make the salsa verde: Add the garlic, shallot, parsley, mint, and cilantro to a food processor. Process for 1-2 minutes, until finely chopped.
• With the processor running, add the olive oil, salt, red wine vinegar, and cumin. Process until smooth, thick, and light green in color.
• Add the orzo to a medium bowl and spoon in the salsa verde. Toss until the orzo is well coated.
• Remove the cauliflower from the braising liquid and return the pot to the stove over medium heat. Reduce the braising liquid for 10-12 minutes, until thick enough to coat the back of a spoon. Season with salt to taste.
• Scoop the orzo onto a serving platter and place the cauliflower on top. Spoon the reduced braising liquid over the cauliflower. Garnish with the chopped parsley.
• Serve warm.
• Enjoy!