Host Recipe: Josh’s Roasted Cauliflower & Baked Endives with Sauce Gribiche

Eatwith host Josh welcomes guests to his Barcelona rooftop with his co-host and girlfriend, Erika. Originally from the north of England, his culinary background includes stints at the world-famous restaurant Chez Panisse in Berkley, California and at Moro in London.

He currently hosts a local, organic Eatwith dinner at his place in the Born district of Barcelona. Most of the produce he cooks for his vegetable-forward event comes from his rooftop garden.

Discover his recipe for roasted cauliflower that he so kindly shared with us!


Serves 4

For the endives
4 whole endives
a splash of white wine
a good glug of olive oil
a handful of thyme branches
a few bay leaves
salt and pepper

For the cauliflower
1 cauliflower, cut into florets
4 tbsp. olive oil
salt and pepper

For the sauce gribiche
1 large handful of fresh parsley
1 large handful of fresh dill
1 large handful of fresh chervil (if you can find it!)
a few tablespoons of chopped chives
2 handfuls of capers
2 handfuls of cornichons
3 hard-boiled eggs
1 tbsp. Dijon mustard
1 small garlic clove, minced finely into a paste
olive oil
red wine vinegar
salt and pepper

To garnish
1/2 red onion, thinly sliced
red wine vinegar
a handful of rocket leaves


First, prepare the endives. Slice each endive in half lengthwise and place in a baking dish or tray with high sides. Add the wine to the pan and drizzle the olive oil over the endives. Season generously with salt and pepper, then cover with the thyme branches (leaving them whole) and the bay leaves. Cover with foil and place in an oven at 200C for about 18–25 minutes, depending on the size of the endives. They should be tender when poked with a knife, but not too mushy. You will be cooking them again so if they’re a little under-cooked it’s no problem, but overcooked mushy endives are not so great! When they’re ready, remove them from the oven and allow them to cool. To finish, take the endives out of the tray and use a hot charcoal or gas grill to cook on both sides until slightly charred and tender. If you don’t have a grill, use a heavy cast iron pan with a little oil instead. Set aside.

To prepare the cauliflower, toss the florets in a bowl with the oil and season generously with salt and pepper. Spread out on two or more baking trays (be careful not to crowd them), because you want them to brown nicely rather than steaming. Place in an oven preheated at 230C and cook for about 15 minutes, then toss carefully and return to the oven for another 10–15 minutes until well browned and tender, but not mushy. Set aside for later.

Next, make the garnish. Add the red onion to a bowl then cover with red wine vinegar and a couple of pinches of salt. Mix well, then set aside.

To make the gribiche sauce, finely chop the parsley, dill, and chervil (if you have it). Add to a bowl with the chives. Next, chop the capers and cornichons, they should be chopped well but not too finely, as you want some texture and crunch. Aim for pieces about the size of a peppercorn, then do the same with the hard-boiled eggs. Add everything to the bowl with the mustard and the garlic and stir well. Then, add a few good glugs of olive oil, about enough to almost entirely cover the mixture. Stir in a few splashes of red wine vinegar and taste for seasoning, adding salt and pepper according to taste. The sauce should be thick but ‘drizzle-able’.

To assemble the salad, place the cauliflower pieces on a plate with the two halves of an endive. Drizzle the sauce all over the vegetables, then sprinkle with a few pieces of the drained red onion and a few rocket leaves.


Check out Josh’s upcoming events on Eatwith, or book him for your next private event or dinner party!

For more recipes from our hosts, read about our other Eatwith recipes on our blog.

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