ROASTED CAULIFLOWER WITH CAPER VINAIGRETTE
Provided by Anne Burrell
Time 35m
Yield 4 servings
Number Of Ingredients 8
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.
ROASTED RED PEPPERS AND CAULIFLOWER WITH CAPER VINAIGRETTE
Provided by Shelley Wiseman
Categories Side Roast Buffet Lemon Cauliflower Bell Pepper Healthy Vegan Capers Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 5
Steps:
- Toss cauliflower with 1/4 cup oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl, then divide between two 4-sided sheet pans. Roast cauliflower, turning it and switching position of pans halfway through, until just tender and browned in spots, about 20 minutes total.
- While cauliflower roasts, whisk together lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large serving bowl, then add remaining 1/2 cup oil in a slow stream, whisking. Finely chop about 1 tablespoon capers, then whisk chopped and whole capers into vinaigrette. Add warm cauliflower and peppers and toss to coat. Serve at room temperature.
WARM CAULIFLOWER SALAD WITH CAPER VINAIGRETTE
Slightly charred and still hot-out-of-the-oven cauliflower is the base for a simple but tangy and flavorful caper dressing. Paired with sweet dates, dried cranberries and crunchy almonds, it's the perfect warm salad that can be enjoyed on its own as a light and satisfying main dish for lunch, or an elegant side to your favorite dinnertime entrée.
Provided by Alejandra Ramos
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F.
- For the cauliflower salad: Remove the core and leaves from the cauliflower, then use your hands and a knife to break apart and coarsely chop the florets into about 2- to 3-inch pieces. Spread on a baking sheet and drizzle generously with the oil. Season with salt. Toss to coat, then roast until the cauliflower is tender and slightly crisp around the edges, 15 to 20 minutes.
- Meanwhile, make the caper vinaigrette: Combine the garlic, lemon zest and juice, oil, vinegar, parsley, capers, honey, 1/2 teaspoon salt and 1 teaspoon pepper in a blender or food processor and puree until smooth.
- Transfer the cauliflower to a large bowl. Add the dates, almonds, cranberries and capers. Pour in about 1/3 cup of the dressing and toss to coat evenly. Taste and add additional dressing as desired (you won't need all of it). Sprinkle with the crushed red pepper flakes if desired and serve warm.
CAULIFLOWER SALAD WITH CAPERS, PARSLEY AND VINEGAR
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
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
CHARRED CAULIFLOWER WITH ANCHOVIES, CAPERS AND OLIVES
This deeply versatile recipe is essentially a robust baked cauliflower salad. You can serve it room temperature as an antipasto, as part of a buffet or warm as a nearly vegetarian main course with rice pilaf, roasted sweet potatoes or pasta. It is also a perfect make-ahead side dish to accompany nearly everything from roasted chicken or fish fillets to steaks and chops.
Provided by David Tanis
Categories vegetables, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put a large pot of water on the stove and bring to a boil. Meanwhile, with a large knife, cut the cauliflower into quarters. Cut off the tough core at the stem end of each piece. Cut cauliflower quarters into rough 1/2-inch slices. Cut larger slices into several pieces, so all the chopped cauliflower is about the same size.
- Salt boiling water generously and add chopped cauliflower. Cook for 2 minutes, then drain and spread out on a baking sheet to cool.
- In a large bowl, put garlic, anchovy, olives, capers, olive oil, lemon juice and lemon zest. Whisk ingredients together and taste. Adjust salt or lemon juice as necessary.
- Add blanched cauliflower to the bowl. Season lightly with salt and pepper. Add a generous pinch of red-pepper flakes, or add to taste, and toss cauliflower with your hands to coat evenly with dressing.
- Transfer mixture to a shallow baking dish, small roasting pan or sheet pan. (Recipe may be prepared up to this point several hours ahead of baking.)
- To finish, heat oven to 450 degrees. Bake cauliflower, uncovered, for about 20 minutes, until top is browned and beginning to char in some places. For extra char, place dish under broiler for 1 to 2 minutes. Remove from oven and let cool for 5 to 10 minutes. Serve at room temperature with a sprinkling of parsley and scallions. Drizzle with a little more olive oil, if desired.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 1 gram
CAULIFLOWER VINAIGRETTE
Forget memories of mushy cauliflower from school. This punchy salad goes brilliantly with cold meats
Provided by Barney Desmazery
Categories Lunch, Side dish
Time 25m
Number Of Ingredients 8
Steps:
- Make the dressing by whisking all the ingredients together with some seasoning in a large bowl, then set aside.
- Bring a large pan of water to the boil, cook the cauliflower for 5-7 mins until just cooked, then drain well. While the cauliflower is still hot, toss it with the dressing and leave to cool. Just before serving, add the red onion, capers and parsley.
Nutrition Facts : Calories 114 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.28 milligram of sodium
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