I grew up eating boiled cauliflower or if lucky cauliflower cheese. It has always looked so anaemic and unappetising. However, the discovery of this recipe has transformed my cauliflower and I now look forward to getting a tightly packed head of deliciousness. Give it a go and see what you think!
From this raw ingredient
Add a colourful zingy dressing
And you get a side dish that can surpass the main feature!
I find that taking photos of my food don't always do it justice. That's not a reflection on the dish but more on my photography skills; plus the fact that the steam rising from the freshly cooked food makes everything look a little blurry.
Ingredients:
- 1 Cauliflower, cut into florets
- 4 Tbsp extra-virgin olive oil
- 1 lemon, zested and juiced
- 1 red chilli, deseeded and finely chopped ( I like the heat so leave a few seeds in, adjust to taste)
- 2 Tbsp capers, rinsed and drained
- Handful flat-leafed parsley, chopped
Method:
- Preheat the oven to gas 6, 200*C, fan 180*C. Toss the cauliflower florets with 1 1/2 Tbsp of the olive oil and spread them out over a large baking sheet. Season well, and then roast for 25 minutes, or until golden.
- Meanwhile, in a bowl, combine the remaining olive oil with the lemon zest and juice, chilli, capers and most of the parsley. Season with some freshly cracked black pepper.
- Arrange the roasted cauliflower in a serving dish. Pour over the dressing and toss to coat. Serve warm scattered with the remaining parsley
Go on ... Try it!
