A few years back, there was a bit of excitement over roasted cauliflower and I jumped on that bandwagon. Actually, I can’t remember a time when I’d ever voluntarily eaten cauliflower before I discovered roasting it. It is so easy – break each head into florets, slice those florets, toss with olive oil, salt and pepper and roast until it’s all gone toasty brown. It’s delicious.
Then I stopped making it for a while and I can’t say why exactly; perhaps it was cauliflower fatigue. A few weeks ago, however, I saw this recipe over at the Amateur Gourmet, where he roasted an entire head of cauliflower, whole, and it’s glorious brownness ensured that the link was immediately bookmarked. The rest is quite simple – a lemon and caper vinaigrette is poured overtop. To save on roasting time, I cut my head of cauliflower up into smaller florets; it makes for easier serving too but I’d be game to try the impressive presentation for a special occasion. However, I laugh at their suggestion that it’s a recipe that will feed eight as the two of us cleaned the tray and could easily have eaten another tray’s worth too.
Roasted Cauliflower with Caper Vinaigrette
modified from this recipe from Gourmet
serves 2 as a side dish.
1 large head of cauliflower
2 tbsps olive oil
1/2 tsp salt
1/4 cup extra virgin olive oil
1 tbsp lemon juice
1 tbsp capers (the kind in brine is fine – rinse them)
black pepper and salt to taste
Preheat oven to 200 degrees Celsius. Separate the head of cauliflower into florets (I don’t like them too big) and toss into a roasting pan. Drizzle with the olive oil and salt and stir to ensure that the florets are coated with oil. Place in the oven to roast for about 40-50 minutes, until the florets are tinged golden and brown.
In a small bowl, mix together the vinaigrette ingredients and toss through with the roasted cauliflower florets. Serve alongside your main meal.