Food

Tip

Romesco works well here, too.

Roast Cauliflower with Chili, Garlic, Capers & Lemon

goop

Great warm, this is even better room temperature, when all the flavors start to mingle.

makes 4

1 head of cauliflower, outer green leaves removed, broken into bite-sized florets

2 cloves of garlic, minced

1 small red chili, deseeded and sliced

1 tbsp capers

juice of 1 and a half lemons

olive oil

sea salt

freshly ground pepper

1. Preheat your oven to 425°F.

2. Blanch the cauliflower in salted boiling water for about 2-3 minutes, then drain in a colander. When it’s completely dry, add to a roasting pan. Season with salt and pepper.

3. With a pestle and mortar, bash the chili, garlic and a pinch of salt until it forms a paste. Add 2-3 tablespoons of olive oil, mix and pour over cauliflower. Pour over the juice of 1 lemon, and reserve the rest. Toss to coat every floret.

4. Roast uncovered for 25-30 minutes, mixing once or twice to even out the browning.

5. Remove from oven and sprinkle immediately with lemon and capers. Toss to coat.

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