This dish is a favorite staple in our household. An easy go to side dish reminiscent of familiar Sicilian flavors. What makes it especially delicious is the inclusion of capers from Sicily. There is no comparison. The addition of fresh parsley adds an uncompromising freshness. Enjoy.
INGREDIENTS
1 head cauliflower
Extra-virgin olive oil, Sicilian if you have available
Kosher salt
Ground black peppercorn
¼ cup salt cured capers
2 cloves garlic, minced
¼ cup red wine vinegar
Juice of one lemon
1 bunch fresh Italian parsley, coarsely chopped
DIRECTIONS
Preheat oven to 400 degrees F.
Cauliflower:
To prepare the cauliflower, pull and cut off the green leaves. Cut the head in half from the top to the bottom. Cut out the core, and then cut the top into smaller pieces leaving some stem attached. You want bite-sized florets that look like little trees of cauliflower. I like to also roast the stem by chopping it as well. But it is you preference.
Toss the cauliflower with olive oil, salt, black pepper and place in the oven. Roast the cauliflower for 25 minutes, tossing halfway through.
Vinaigrette:
While the cauliflower is roasting, puree the capers, garlic, vinegar, lemon juice and most of the parsley in a food processor. While the machine is running, drizzle in ¼ cup olive oil. If you like whole capers or don’t have food processor on hand. The vinaigrette can also be made without a food processor. Just whisk vinegar, diced capers, garlic, olive oil and lemon juice in a large bowl then add most of the chopped parsley. Taste and season with salt, if needed.
Toss the roasted cauliflower with the vinaigrette. Add additional parsley for a fresh finish. Serve room temperature.
