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.
Ingredients
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
Instructions
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.
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
Recipe by Roasted at http://www.roastedmontreal.com/2015/03/cookbook-love-keepers-your-new-favourite-side.html