(Based on a NYTimes recipe.)
⅓ cup blanched almonds, lightly toasted
2 cloves garlic, peeled
2 ½ tsp red wine vinegar
½ cup extra-virgin olive oil
¼ cup (packed) parsley, de-stemmed
½ cup (packed) mint, de-stemmed
salt and pepper
Blend ~20 seconds on speed ~3. (I pre-blended the almonds and garlic, but that is not necessary.) Small chunks of almonds and flakes of herbs are desirable. I used a narrow (3” blade) Vitamix container. If you want to use a wide (64-oz low profile) container, double the recipe. You can also make a single batch in the 8-oz bowl container.
Leftovers keep for a few days in the fridge. Ideally, keep the cauliflower separate from the sauce so that you can reheat the cauliflower without directly heating the sauce.
I followed the NYTimes advice for roasting the cauliflower, and it worked perfectly. Wash, sprinkle with salt, coat with oil, and roast at 375°F with a pan of water at the bottom of the oven. Baste with more oil midway through roasting. Check after 1 hour, and roast longer if a fork doesn’t go in relatively easily. I roasted for 1 hour and 15 minutes, but, apparently, it can take up to 2 hours for a large head.