Roasted Cauliflower with Avocado Green Goddess

Roasted Cauliflower with Avocado Green Goddess

By Ross Deutsch | @thisguycooks

For the Roasted Cauliflower:

  • ½ head White cauliflower, broken into small florets, halved
  • ½ head Purple cauliflower, broken into small florets, halved
  • 2 tbsp Olive oil 
  • Kosher salt, to taste
  • Black pepper, to taste

For the Avocado Green Goddess:

  • 1 Avocado, ripe
  • 1/2 cup Fresh basil, packed
  • 1/4 cup Fresh chives, chopped
  • 1/4 cup Fresh parsley, packed
  • 1 Garlic clove
  • 3 tbsp Olive oil 
  • 2-3 tbsp Water (to thin)
  • ½ tsp Kosher salt

For Assembly:

  • Firehook Classic Sea Salt Crackers
  • Shaved parmesan, for finishing
  • Crispy capers, for finishing
  • Flaky sea salt, for finishing

INSTRUCTIONS:

Roast the Cauliflower:

  1. Preheat oven to 450°F.
  2. Break cauliflower into small florets and slice each in half so they have a flat side.
  3. Toss with olive oil, kosher salt, and black pepper.
  4. Spread cut-side down on a sheet pan in a single layer — no crowding.
  5. Roast until deeply caramelized and golden on the flat side — about 20-25 minutes. Don’t flip — you want that color on one side.

Cook’s Note: Pan-roasting on a grill works beautifully here. Heat a cast iron or heavy pan directly on the grill over high heat, add a drizzle of oil, and cook florets cut-side down without moving them until deeply caramelized — same principle, same result, great outdoor option.

Make the Avocado Green Goddess:

  1. Combine avocado, basil, chives, parsley, garlic, olive oil, and salt in a blender or food processor.
  2. Blend until smooth and vibrant green, adding water 1 tablespoon at a time to reach a drizzleable consistency.
  3. Taste and adjust salt as needed.

To Plate:

  1. Place roasted cauliflower florets on each cracker, caramelized side up.
  2. Drizzle avocado green goddess over the cauliflower.
  3. Finish with shaved parmesan and crispy capers.
  4. Flaky sea salt to finish.
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INSTRUCTIONS:

Roast the Cauliflower:

  1. Preheat oven to 450°F.
  2. Break cauliflower into small florets and slice each in half so they have a flat side.
  3. Toss with olive oil, kosher salt, and black pepper.
  4. Spread cut-side down on a sheet pan in a single layer — no crowding.
  5. Roast until deeply caramelized and golden on the flat side — about 20-25 minutes. Don’t flip — you want that color on one side.

Cook’s Note: Pan-roasting on a grill works beautifully here. Heat a cast iron or heavy pan directly on the grill over high heat, add a drizzle of oil, and cook florets cut-side down without moving them until deeply caramelized — same principle, same result, great outdoor option.

Make the Avocado Green Goddess:

  1. Combine avocado, basil, chives, parsley, garlic, olive oil, and salt in a blender or food processor.
  2. Blend until smooth and vibrant green, adding water 1 tablespoon at a time to reach a drizzleable consistency.
  3. Taste and adjust salt as needed.

To Plate:

  1. Place roasted cauliflower florets on each cracker, caramelized side up.
  2. Drizzle avocado green goddess over the cauliflower.
  3. Finish with shaved parmesan and crispy capers.
  4. Flaky sea salt to finish.