1 large head cauliflower, whole
3/4 cup extra virgin olive oil
Sea Salt and freshly ground pepper to taste
1/2 cup packed fresh flat-leaf parsley, chopped (look for in small plastic container hung in cooler in vegetable section)
1/2 cup packed fresh cilantro leaves and stems, chopped (in same place in store)
1/2 teaspoon garlic, minced
1 1/2 teaspoons Dijon mustard
2 tablespoons sherry vinegar
Preheat oven to 450F. Line a rimmed baking sheet w/ parchment paper. Place whole head of cauliflower on parchment lined-sheet.
Brush cauliflower w/ 1/4 cup olive oil; season with sea salt and pepper.
Pull short sides of parchment over cauliflower and fold one end over the other a few times to seal. Fold long ends of parchment under cauliflower to create a packet. Roast until knife tender, about 40 minutes. Tear open parchment at top; roast for 15 to 20 minutes until golden brown.
In a small bowl, stir together parsley, cilantro, garlic, mustard, vinegar, and remaining 1/2 cup olive oil Add sea salt and pepper to taste. Serve cauliflower warm, accompanied by sauce on side.
ROASTED CAULIFLOWER WITH GREEN HERB SAUCE