Roasted Cauliflower With Crispy Capers Recipes

ROAST CAULIFLOWER WITH CAPER DRESSING

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.

CRISPY CAULIFLOWER WITH CAPERS, RAISINS, AND BREADCRUMBS

Steps:

• Preheat oven to 425°F. Toss cauliflower florets with 3 tablespoons olive oil in a large bowl; season mixture with salt and pepper. Divide cauliflower mixture between 2 large rimmed baking sheets, spreading out in a single layer. Roast, tossing occasionally, until cauliflower is golden and crispy, about 45 minutes. DO AHEAD: Cauliflower can be made 4 hours ahead. Let stand at room temperature. Reheat before using.
• Meanwhile, heat remaining 3 tablespoons olive oil in a small saucepan over medium- low heat. Add garlic and cook, stirring occasionally, until just golden, 5-6 minutes. Add capers and cook until they start to pop, about 3 minutes longer. Add breadcrumbs and toss to coat. Cook, stirring often, until breadcrumbs are golden, 2-3 minutes; transfer breadcrumb mixture to a plate and set aside.
• Add chicken broth and anchovy paste (if using) to same saucepan. Bring to a boil. Add golden raisins and white wine vinegar and cook until almost all liquid is absorbed, about 5 minutes. Remove from heat and set aside. DO AHEAD: Breadcrumb and raisin mixtures can be made 2 hours ahead. Rewarm raisin mixture before continuing.
• Transfer warm cauliflower to a serving bowl. Scatter raisin mixture over, then toss to distribute evenly. Season to taste with salt and pepper. Sprinkle cauliflower with breadcrumb mixture and parsley.

WHOLE ROASTED CAULIFLOWER WITH OLIVE OIL AND CAPERS

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.

STICKY CRISPY CAULIFLOWER

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Liberally grease 2 parchment-lined baking sheets with olive oil.
• In a medium-large mixing bowl, combine the flour, cornstarch, baking powder, garlic, ginger, and salt. Make a well in the middle and stir in the sparkling water, whisking with a fork to form a smooth batter.
• Add the cauliflower florets and gently toss to coat them evenly in the batter.
• Place the florets onto the baking sheets, allowing a space between each piece to help them crisp up in the oven (if they are too close, they will steam each other). Bake, turning once, until crispy and golden brown, about 10 minutes.
• Meanwhile, make the sauce: Place the brown sugar, ketchup, tamari, vinegar, sesame oil, sriracha and garlic in a small saucepan. Using a wooden spoon, mix well and bring to a gentle, bubbling simmer. Cook, stirring often, until it reduces into a glossy consistency that coats the back of the wooden spoon, about 10 minutes.
• Remove the cauliflower from the oven and tip into a bowl. Drizzle over the sweet and sour sauce, add most of the cilantro and scallions, leaving some behind for garnish, and gently toss to coat each floret.
• Transfer to a serving plate and sprinkle over the remaining cilantro and scallions before serving. Enjoy.

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

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.

ROASTED CAULIFLOWER WITH CRISPY CAPERS

Steps:

• Preheat the oven to 425 degrees F.
• Toss the cauliflower in a large bowl with 1/3 cup oil and a generous sprinkle of salt and pepper until well coated. Spread out onto 2 rimmed baking sheets. Roast until tender, stirring once or twice, about 30 minutes.
• Heat the remaining 2 tablespoons oil in a small skillet over medium-high heat. Add the capers and cook just until they burst and crisp, about 1 minute. Evenly pour over the cauliflower, add the parsley and toss to coat. Season with additional salt and pepper.

LEMON ROASTED CAULIFLOWER WITH CAPERS

Steps:

• Preheat oven to 425 degrees F.
• Line a baking sheet with parchment paper or silicone baking mat.
• Toss cauliflower with olive oil and a generous shake of salt and pepper. Spread it out in an even layer onto the baking sheet.
• Roast for 17-20 minutes, until starting to turn golden brown and caramelized. Remove from the oven and toss with lemon juice and garlic.
• Continue to roast the cauliflower for 7-10 minutes until golden brown, caramelized, and crisp.
• Transfer to a serving bowl and toss with capers and chopped parsley.

CRISPY CAULIFLOWER WITH OLIVES, CAPERS, AND PARSLEY

Steps:

• In a small bowl stir together olives, capers, vinegar, and 2 tablespoons oil.
• In a large non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and cook cauliflower, covered, stirring occasionally, 10 minutes. Uncover skillet and sauté cauliflower until tender and browned, 5 to 10 minutes more. Transfer cauliflower to a bowl and toss with olive mixture and parsley. Season cauliflower with salt and pepper.