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    Roast Cauliflower with Chili, Garlic, Capers & Lemon

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    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.