Ingredients

• CAULIFLOWER
  CAULIFLOWER
• 1 medium cauliflower (about 3 pounds)
  1 medium cauliflower (about 3 pounds)
• 4 tablespoons cold-pressed extra-virgin olive oil
  4 tablespoons cold-pressed extra-virgin olive oil
• 1 ½ teaspoon fine sea salt
  1 ½ teaspoon fine sea salt
• ½ cup Avocado Sauce (recipe follows)
  ½ cup Avocado Sauce (recipe follows)
• 2 tablespoons Gremolata (recipe follows)
  2 tablespoons Gremolata (recipe follows)
• AVOCADO SAUCE
  AVOCADO SAUCE
• 1 medium avocado, cut in half and pit removed (about 8 ounces)
  1 medium avocado, cut in half and pit removed (about 8 ounces)
• 2 tablespoons filtered water
  2 tablespoons filtered water
• 1 tablespoon rice wine vinegar
  1 tablespoon rice wine vinegar
• 1 tablespoon fresh lime juice (about 1 medium lime)
  1 tablespoon fresh lime juice (about 1 medium lime)
• 1 teaspoon lime zest (1 medium lime)
  1 teaspoon lime zest (1 medium lime)
• 1 teaspoon chickpea miso (or white miso)
  1 teaspoon chickpea miso (or white miso)
• ½ teaspoon fine sea salt
  ½ teaspoon fine sea salt
• GREMOLATA
  GREMOLATA
• 1/8 cup unsweetened finely shredded coconut, lightly toasted (see Note)
  1/8 cup unsweetened finely shredded coconut, lightly toasted (see Note)
• 1 tablespoon chopped fresh parsley
  1 tablespoon chopped fresh parsley
• ½ tablespoon chopped fresh mint
  ½ tablespoon chopped fresh mint
• ½ teaspoon coconut sugar
  ½ teaspoon coconut sugar
• 1/2 teaspoon lime zest (1/2 medium lime)
  1/2 teaspoon lime zest (1/2 medium lime)
• ¼ teaspoon ground cumin
  ¼ teaspoon ground cumin
• ¼ teaspoon ground coriander
  ¼ teaspoon ground coriander

Instructions

1. CAULIFLOWER — Preheat the oven to 375°F and position a rack in the middle. Line a medium baking sheet with parchment paper.
2. Remove the leaves at the base of the cauliflower head and thoroughly wash the cauliflower. Transfer the cauliflower to a cutting board, and using a large chef’s knife, cut down through the center of the cauliflower from the crown to the stem. Lay the cauliflower halves cut side down on the cutting board and cut them in half again vertically; you should now have 4 pieces. Using the tip of your knife, cut out the stem of each segment and discard it. Then, use your hands or the tip of a paring knife to break the cauliflower into 1-inch florets. You should have about 10 cups of cauliflower florets.
3. Transfer the florets to a medium bowl, drizzle them with the olive oil, and sprinkle them with the salt. Massage the oil and salt into the cauliflower, and transfer the cauliflower to the prepared baking sheet, spreading it into an even layer.
4. Roast, stirring halfway through, until the cauliflower is tender, golden brown, and slightly crispy on the outside, about 30 minutes. Remove the baking sheet from the oven and let the cauliflower cool for about 5 minutes.
5. Smear the avocado sauce into the bottom of a serving platter in a decorative manner. Top with the roasted cauliflower and top with the gremolata. Serve immediately.
6. To toast the coconut, roast at 375F for 3-4 minutes. Coconut can burn easily so be sure to keep an eye on it.
7. AVOCADO SAUCE — In the bowl of a food processor or blender, combine the avocado flesh, water, vinegar, lime juice, lime zest, chickpea miso, and salt. Process until smooth and creamy, stopping to scrape down the sides of the bowl with a rubber spatula as needed. The sauce will keep in an airtight container in the refrigerator for 3 days. Secure a piece of plastic wrap or beeswax cloth directly over the sauce to prevent it from turning brown.
8. GREMOLATA — In the bowl of a food processor or blender, combine the toasted coconut, parsley, mint, coconut sugar, lime zest, cumin, and coriander. Pulse until the mixture is well combined and the herbs are evenly blended. The gremolata will keep in an airtight container in the refrigerator for 3 days.