Roasted Cauliflower with Basil Pesto

Method

1. Prepare a broth: bring water to a boil with celery, carrot, onion, garlic, rosemary, bay leaves, soy sauce, salt, peppercorns, and optional juniper berries.
2. Clean the cauliflower by removing any damaged outer leaves and trimming the stem.
3. Submerge the whole cauliflower in the boiling broth. Place a lid or weight on top to keep it submerged. Boil for about 20 minutes, turning halfway through.
4. While the cauliflower cooks, blanch almonds in hot water for 20 seconds, then peel off the skins.
5. In a blender, combine the peeled almonds, fresh basil, a pinch of garlic powder, grated Parmesan (or vegan alternative), a generous drizzle of olive oil, a splash of cold water or ice, and a pinch of salt. Blend until smooth. Add a little more water if needed to achieve a sauce-like consistency. Refrigerate.
6. Prepare the marinade: in a bowl, mix date honey (or regular honey), garlic powder, pepper, salt, oregano, olive oil, and optionally apple cider vinegar and a tiny bit of chili. Stir well.
7. After 20 minutes, check the cauliflower for doneness by inserting a knife; it should be tender. Remove from broth and let cool slightly.
8. Preheat oven to 200°C (400°F). Brush the cauliflower generously with the marinade on all sides.
9. Place the cauliflower in a baking dish and roast for 25 minutes. If desired, finish under the grill for extra char.
10. Meanwhile, strain the cooking broth into a saucepan. Bring to a simmer. Mix a teaspoon of cornstarch with a little cold water to make a slurry, then stir into the broth. Cook until thickened to a sauce consistency.
11. To serve, spread a generous layer of basil pesto on a large serving plate. Place the roasted cauliflower in the center. Drizzle some of the reduced vegetable sauce around the plate. Garnish with fresh herbs and a few almonds.
12. At the table, cut the cauliflower like a cake into wedges. Each person can take a portion with pesto and sauce.