Roasted cauliflower with garlic, parsley & vinegar from Gjelina: Cooking from Venice, California (page 158) by Travis Lett

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Notes about this recipe

  • nlehrer on January 27, 2026

    Used sprouted broccoli instead of cauliflower

  • john_0dr7c7 on January 19, 2026

    Fine. Easy and cheap, so worth it for a weeknight side

  • billreiland on December 09, 2024

    Recipe on internet: http://www.staceysnacksonline.com/2016/03/gjelinas-roasted-cauliflower-w-garlic.html

  • metacritic on October 24, 2021

    I love this dish and make it with some frequency in fall and winter months. It is perfect with a burger but also with any roasted meats. Gently pickled. Deeply roasted. Lightly herbaceous from just a bit of parsley. It all comes together rather simply and perfectly.

  • rglo820 on December 07, 2017

    This was good but the flavor didn't pop as much as I was expecting - I used the full amount of vinegar but felt it could still have used more acidity, and the garlic and red pepper disappeared. Maybe my head of cauliflower was unusually large? I used a 12" cast iron skillet and although it was very full at first, by the time the cauliflower had browned it was in more or less an even layer with most florets having contact with the pan. In any case, I like the technique but would probably ramp up all the other ingredients next time by and extra 50% in an effort for them to come through more.

  • FJT on September 03, 2017

    Another vote for this recipe! We loved this. I agree with cicorbi that the cauliflower had to be cooked in batches and I couldn't get my oven hot enough, so it took longer for it to cook.

  • clcorbi on March 15, 2017

    Absolutely delicious. We had to pan-fry the cauliflower in batches, and then transfer each batch to a baking sheet to roast; you'd need an enormous skillet to be able to pan-fry a whole head of cauliflower in one batch. This is addictively good.

  • Smokeydoke on November 21, 2016

    Great dish, lessen the vinegar, it was too overpowering. 2T at most. The char on the cauliflower brings out the sweetness.

  • DKennedy on October 26, 2016

    Made this as part of our super club menu. My favorite dish of the night - the vinegar really imparts a wonderful something-something.

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