Josh Niernberg from Bin 707 in Grand Junction shares a delicious recipe for an easy to make roasted cauliflower with a mustard green pistou, pine nuts crispy sage and Buratta.

Check out the full recipe below!

Ingredients

• 1 head of Cauliflower
• Buratta
• Crispy Sage Leaves
• Mustard Greens
• Orange juice
• Honey
• Pine nuts
• Miso
• Garlic
• Salt
• Fennel (optional)

Roast the Caulifower

1. Use the entire head of Cauliflower
2. Cut off the ears, leaves, and thinly slice the stems
3. Add to an oven pan or bowl
4. Add a teaspoon of olive oil
5. Preheat the oven to 475°F and roast the Cauliflower 20-25 minutes.

Prepare the Pistou 

Pro Tips:

• The texture you are looking for is something that will hold itself onto the plate. Almost like a pesto.
• Manipulate the flavor by adding more or less of each ingredient. More honey for more sweetness, more mustard greens for spicy flavor.

1. Add mustard greens to blender with half a cup of orange juice.
2. Pulse the blender a couple of times to get it started.
3. Add honey.
4. Add pine nuts.
5. Add about a tablespoon of miso. Use either red or white.
6. Add salt to season.
7. Add roasted or fresh garlic.
8. Puree ingredients until you get the thickness you want.
9. Blend with olive oil to improve texture, if necessary.

Plate the Cauliflower

1. Use a shallow bowl with a wide base to incorporate all the ingredients.
2. Start by placing the Pistou in the bottom of the bowl. Cover the base of the bowl in the sauce.
3. Season the Cauliflower with a pinch of salt
4. Place the Cauliflower around the bowl directly on top of the sauce.
5. Place bits of Buratta on top the Cauliflower
6. Add sage
7. Add pine nuts
8. Add fennel (optional)