• prep: 15 min
• cook: 0 hr
• total: 15 min

servings:

A head of cauliflower becomes browned, nutty, and so tender it's scoopable when roasted whole. Serve it with a stirred-together fresh-herb sauce, fragrant with cilantro and parsley.

• 1 large head cauliflower
• 3/4 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 1/2 cup packed chopped fresh flat-leaf parsley
• 1/2 cup packed chopped fresh cilantro leaves and stems
• 1/2 teaspoon minced garlic
• 1 1/2 teaspoons Dijon mustard
• 2 tablespoons sherry vinegar

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