Roast Cauliflower With Caper Dressing Recipes

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ROAST CAULIFLOWER WITH CAPER DRESSING



Roast cauliflower with caper dressing image

Cooking cauliflower this way gives it a richness that's balanced by the dressing. A great side dish for a roast dinner and it also works as a vegetarian main

Provided by Tom Kerridge

Categories     Dinner, Main course, Side dish, Vegetable

Time 1h

Number Of Ingredients 6

1 medium cauliflower , leaves trimmed and reserved
50g butter , softened
1 tbsp olive oil
4 tbsp capers
2 tbsp chopped parsley
1 lemon , zested and juiced

Steps:

  • Heat oven to 190C/170C fan/gas 5. Scatter the cauliflower leaves into a small roasting tin, then sit the cauliflower in the middle. Rub over the butter, sprinkle with some salt and roast for 20 mins.
  • Reduce the temperature to 160C/140C/gas 3 and cook the cauliflower for 20 mins more, basting with butter. Add the oil, capers, parsley and lemon zest and juice to the hot butter and spoon over the cauliflower a few times before serving - it will soak up the dressing flavour. When you're ready to serve, cut into wedges and serve with the crisp leaves.

Nutrition Facts : Calories 112 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.7 milligram of sodium

WHOLE ROASTED CAULIFLOWER WITH OLIVE OIL AND CAPERS



Whole Roasted Cauliflower With Olive Oil and Capers image

Make and share this Whole Roasted Cauliflower With Olive Oil and Capers recipe from Food.com.

Provided by dicentra

Categories     Cauliflower

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

1 head cauliflower, green leaves discarded
1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 tablespoon fresh lemon juice
1 tablespoon drained small caper (packed in brine)
1/4 teaspoon black pepper
2 cups loosely packed fresh flat-leaf parsley sprigs

Steps:

  • Put oven rack in middle position and preheat oven to 450°F Lightly oil a 9-inch pie plate or square baking dish.
  • Core cauliflower, leaving head intact, then discard core and put cauliflower head in pan.
  • Drizzle 2 tablespoons olive oil over top of cauliflower and sprinkle with 1/2 teaspoon salt. Bake until tender, 1 to 1 1/4 hours. Transfer to a serving dish.
  • Whisk together lemon juice, capers, pepper, and remaining 1/2 teaspoon salt in a small bowl, then whisk in remaining 1/4 cup oil.
  • Surround cauliflower with parsley sprigs and drizzle cauliflower and parsley with dressing.

Nutrition Facts : Calories 113.8, Fat 10.3, SaturatedFat 1.4, Sodium 352.9, Carbohydrate 5, Fiber 2.4, Sugar 1.9, Protein 1.9

ROASTED CAULIFLOWER WITH CAPER BROWN BUTTER



Roasted Cauliflower with Caper Brown Butter image

Turn boring cauliflower into a delicious side when you top it with a caper and garlic brown butter. I like to cut my cauliflower into slices instead of florets, so there is more flat surface area for roasting and the topping doesn't slide off.

Provided by France C

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 35m

Yield 4

Number Of Ingredients 6

1 medium head cauliflower
3 tablespoons olive oil
¼ cup salted butter
1 clove garlic, minced
2 tablespoons coarsely chopped capers
¼ teaspoon lemon-pepper seasoning

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Trim off the bottom of the cauliflower stem to create a flat surface. Place cauliflower head onto a cutting board with the stem side facing down; cut the cauliflower vertically into 1 to 1 1/2-inch thick slices. Remove any tough stem pieces. Cut the slices into smaller pieces, about the size of florets. Place on the baking sheet and drizzle with olive oil.
  • Roast in the oven for 10 minutes; flip pieces over and roast for 10 minutes more.
  • Meanwhile, cut butter into 4 pieces. Melt in a small saucepan over medium heat, stirring constantly until butter begins to brown, 4 to 5 minutes. Butter will foam up, then subside. The butter should have a nutty aroma. Stir in garlic and continue stirring for 15 to 20 seconds. Add in capers and lemon pepper. Remove from heat.
  • Spoon brown butter over the roasted cauliflower and serve.

Nutrition Facts : Calories 221.9 calories, Carbohydrate 6.5 g, Cholesterol 30.5 mg, Fat 21.8 g, Fiber 3 g, Protein 2.5 g, SaturatedFat 8.7 g, Sodium 272.4 mg, Sugar 2.8 g

ROASTED CAULIFLOWER WITH PINE NUT, RAISIN, AND CAPER VINAIGRETTE RECIPE



Roasted Cauliflower With Pine Nut, Raisin, and Caper Vinaigrette Recipe image

Simple roasted cauliflower gets dressed up with a sophisticated vinaigrette.

Provided by J. Kenji López-Alt

Categories     Dessert     Sides

Time 40m

Yield 4

Number Of Ingredients 9

1 head cauliflower, trimmed and cut into 8 wedges
6 tablespoons (90ml) extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
1 tablespoon (15ml) sherry vinegar
1 tablespoon (15ml) honey
2 tablespoons capers, rinsed, drained, and roughly chopped
1/4 cup toasted pine nuts
1/4 cup raisins
2 tablespoons finely chopped fresh parsley leaves

Steps:

  • Adjust oven rack to middle position and preheat oven to 500°F (260°C). Toss cauliflower with 3 tablespoons (45ml) olive oil. Season to taste with salt and pepper. Transfer to a foil-lined rimmed baking sheet. Roast until cauliflower is tender and deeply browned on both sides, about 20 minutes total, flipping cauliflower with a thin metal spatula halfway through roasting.
  • While cauliflower roasts, combine remaining 3 tablespoons (45ml) olive oil, vinegar, honey, capers, pine nuts, raisins, and parsley. Season dressing to taste with salt and pepper.
  • Transfer cooked cauliflower to a serving plate and spoon dressing on top. Serve immediately.

Nutrition Facts : Calories 316 kcal, Carbohydrate 19 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 3 g, Sodium 282 mg, Sugar 13 g, Fat 27 g, ServingSize Serves 4, UnsaturatedFat 0 g

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