Cookbook Love – Keepers & Your New Favourite Side

March 23, 2015 , In: Side Dishes , With: 3 Comments

Roasted Cauliflower Dressed Up from Keepers (

Family meal time with can be such a drag.  I’m someone who actually likes cooking and even I find it a drag half the time.  I always think, imagine those poor souls who hate cooking and have to slog it out night after night.  Ach.

Roasted Cauliflower Dressed Up from Keepers (

I keep it exciting by always trying new recipes which may include the odd new cookbook or two.  I was desperately seeking some inspiration and headed to my local cookbook bookstore Appetite for Books here in Montreal.  I made the lovely and patient sales lady pull out about fifteen cookbooks for me.  I wanted a “family-friendly but inspiring and oh I am really into the Momofuku Milk Bar cookbook so you can see I want something a little bit different but still something that is going to be easy” cookbook.

Roasted Cauliflower Dressed Up from Keepers (

Keepers struck me right away for being both beautifully designed and full of family-friendly but interesting recipes.  It has not disappointed.  When I do my weekly meal planning I reach for it and know I can choose pretty much any recipe and it will be both easy and kid friendly.  I admit, I took a couple recipes off on my own tangent but they are easy enough that if you want to put on your own twist you can.  I’d say I’ve so far made around ten recipes and they’ve all been a pleasure.  We’ve had quite a few hits and no real misses.

I chose this cauliflower side recipe to share with you because a) I love roasted vegetables (my blog is called Roasted…) and b) cauliflower needs more love.

Roasted Cauliflower Dressed Up from Keepers (

Personally, when I’m in the grocery store I know I always walk past it for broccoli or even green beans.  In order to boost sales it seems they are trying to jazz it up by turning it all sorts of colours.  I’m totally OK with white but my local grocers also offers orange and purple varieties.  They only had those two on offer at the time I made this recipe so I went for the orange.  Why not.

Roasted Cauliflower Dressed Up from Keepers (

I know this recipe seems long (I can hear you saying – but it’s only a side dish!  all those ingredients!) but it’s worth it.  First off, roasting cauliflower is amazing and brings out a whole new level of unexpected flavour.  Secondly, I timed myself and to prep this dish it really didn’t take me longer than five minutes (I swear!)

Roasted Cauliflower Dressed Up from Keepers (

I altered the recipe slightly by using red wine vinegar instead of white wine vinegar because it’s what I had on hand.  I also threw in some of the juice from the zested lemon.  I also did not add capers because I didn’t have any.  The dish was still delicious and I’m not ashamed to say that after photographing this I promptly ate the entire bowl.

Roasted Cauliflower Dressed Up from Keepers (

So try this recipe, or better yet – just purchase the cookbook.  I promise you won’t be sorry and you won’t be racking your brain for your next meal.  Win-win.

Recipe type: Side Dish
Serves: 6
Roasting turns pale, mild, underappreciated cauliflower into something earthy, nutty, and irresistible. Try it as a side dish or salad ingredient or stuffed into a warm pita with hummus and black olives. But it’s also wonderful dressed up with this vinegary mix of shallots, capers, lemon zest, and parsley.
  • 1 head of cauliflower (about 2 ½ pounds), cut into small florets
  • ⅓ cup olive oil
  • Salt and pepper
  • 1 shallot, cut crosswise into thin rings
  • 1 tablespoon white wine vinegar
  • 1 tablespoon capers, rinsed and roughly chopped
  • Grated zest of 1 lemon
  • Handful of flat-leaf parsley, roughly chopped
  1. Preheat the oven to 425°F, with a rack in the middle position. Put the cauliflower on an 18 x 13-inch sheet pan, sprinkle with the oil, and season with salt and pepper. Using your hands, combine well, then spread the cauliflower out across the pan. Roast until lightly browned on the bottom, about 15 minutes, then toss the pieces around, spreading them out again. Roast until tender and golden brown, with slightly crispy edges, about 15 minutes more.
  2. Meanwhile, in a large bowl, combine the shallots and vinegar and let marinate for at least 20 minutes (and up to 1 hour or so). Just before the cauliflower is ready, add the capers, lemon zest, and parsley to the bowl and stir together. Add the roasted cauliflower and toss to combine. Check the seasonings and serve.
Nutrition Information
Serving size: 6

 Buy the cookbook here or at your local bookstore

ps Find more family friendly meals here and here.

pps Find some more cookbook recommendations here, here, here and here.


    • Shawna
    • March 30, 2015

    Trying it tonight sounds delicious!

      • Michelle
      • April 1, 2015

      I hope you enjoyed it Shawna! Even if you just roast the cauliflower and don’t make the dressing I think it’s still pretty delicious!

  1. Pingback: Best Cookbook Recommendations | Roasted

Leave a Comment

Rate this recipe:  

Michelle Little

Writer & Photographer

Originally from the prairies and now in Montreal, I love exploring new places, eating great food and modern design. I'm mom of two wild things and paper and cake make me happy. Photographing your cutie family would make me very happy.

Instagram Photos