Cauliflower With Capers En Vinaigrette Sil Vouz Plait Recipes

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ROASTED CAULIFLOWER WITH CAPER VINAIGRETTE



Roasted Cauliflower with Caper Vinaigrette image

Provided by Anne Burrell

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 head cauliflower
Extra-virgin olive oil
Kosher salt
1/4 cup capers
1 clove garlic, smashed
1/4 cup red wine vinegar
1 bunch fresh parsley, coarsely chopped
1/4 cup golden raisins

Steps:

  • Preheat the oven to 400 degrees F.
  • 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.
  • Toss the cauliflower with olive oil and salt and place in the oven. Roast the cauliflower for 20 minutes.
  • While the cauliflower is roasting, puree the capers, garlic, vinegar, and parsley in a food processor. While the machine is running, drizzle in 1/4 cup olive oil. Taste and season with salt, if needed.
  • Toss the roasted cauliflower with the vinaigrette and sprinkle with the raisins.

CAULIFLOWER SALAD WITH CAPERS, PARSLEY AND VINEGAR



Cauliflower Salad With Capers, Parsley and Vinegar image

This tangy winter salad is likely to convert anyone who doubts just how good cauliflower can be. Make sure you steam the cauliflower until thoroughly tender so that it absorbs the dressing. The dish is lovely with a mix of colorful cauliflowers, but can look nice with the standard white variety.

Provided by Martha Rose Shulman

Categories     easy, side dish

Time 45m

Yield Serves 6 as a starter or side dish

Number Of Ingredients 8

1 large or 2 small to medium cauliflowers, broken into florets; or about 6 cups mixed white, orange, green and purple cauliflower
1 to 2 garlic cloves (to taste), minced
1/4 cup chopped flat-leaf parsley
3 tablespoons capers, drained and rinsed
2 to 3 tablespoons white wine vinegar or Champagne vinegar (to taste)
6 tablespoons extra virgin olive oil
Salt
freshly ground pepper

Steps:

  • Place the cauliflower in a steaming basket over one inch of boiling water; cover and steam one minute. Lift the lid for 15 seconds, then cover again and steam for six to eight minutes until tender. Refresh with cold water, then drain on paper towels.
  • In a large bowl, mix together the garlic, parsley, capers, vinegar and olive oil. Season generously with salt and pepper. Add the cauliflower and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. Serve warm, cold or at room temperature.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 2 grams, Sodium 115 milligrams, Sugar 2 grams

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