| OWL Venice

Whole Roasted Cauliflower

Total Time: 1 hour | Servings: 4

with a romesco sauce topped with fresh tarragon, mint and edible flowers

Ingredients - OWL Beef Bone Broth Elixir, Cauliflower, Bell Pepper...



  • 1 head cauliflower
  • 2 red bell peppers
  • ¼ cup olive oil
  • 1 tbsp dried parsley leaves
  • 1 tbsp oregano
  • ¼ cup fresh tarragon
  • ¼ cup fresh mint leaves
  • Sea salt + freshly ground pepper

For the romesco sauce:

  • 2 roasted red bell peppers (from previous ingredient list)
  • 1 tbsp sherry vinegar
  • ½ cup toasted slivered almonds
  • ⅓ cup warm bone broth (we used OWL Beef Bone Broth Elixir)
  • ½ cup olive oil
  • 1 tbsp fresh lemon juice
  • Salt + pepper to taste


  1. Preheat the oven to 425°F. Bring a large pot of salted water to a simmer (about 3 inches high) and add in the cauliflower head. Cover to let steam for 8 minutes.
  2. To a baking sheet add the red bell pepper halves and the steamed cauliflower head. Brush generously with olive oil and season with fresh parsley, oregano, and salt and pepper. Bake for 45-50 minutes or until golden brown.
  3. Heat up the bone broth in a saucepan. To a blender or food processor add in the broth, roasted red bell peppers, olive oil, sherry vinegar, almonds, lemon, and salt and pepper. Blend until smooth and creamy.
  4. Plate the cauliflower head. Then pour the sauce on top. Sprinkle with fresh tarragon, mint leaves and edible flowers. Then sprinkle with maldon sea salt and freshly ground pepper.

Whole Roasted Cauliflower

Claire Sporck

Claire Sporck

Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!

In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.

Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.