ROASTED CAULIFLOWER WITH LEMON, CAPERS AND OLIVES

ROASTED CAULIFLOWER WITH LEMON, CAPERS AND OLIVES image

Yield 6 servings

Number Of Ingredients 13

Previous Next

1 large head cauliflower, cut into florets the size of a
small plum
Kosher salt and ground black pepper
About 2 cups best-quality olive oil, or as needed
Grated
zest of 2 lemons
3 cloves garlic, peeled and green germ removed
2
tablespoons fresh thyme leaves
2 tablespoons salt-cured capers, rinsed well and drained
cup pitted calamata olives
Lemon olive oil or freshly squeezed lemon juice, for
sprinkling.

Steps:

1. Heat oven to 375 degrees. Place cauliflower in a large bowl, and season to taste with salt and pepper. Toss by hand to distribute seasonings. Pour about cup olive oil over the cauliflower and toss to coat. Spread on a baking sheet, and roast until browned and tender, 30 to 35 minutes, rotating sheet halfway through. Remove from oven and allow to cool. 2. While cauliflower roasts, in a small saucepan combine lemon zest, garlic, thyme and 1 cup olive oil. Place pan over medium-low heat until bubbles form; do not boil. Cook until garlic is soft, about 20 minutes, then remove from heat and allow to cool. Pour cooled mixture in a blender, and blend on lowest speed to pur閑. 3. In a separate small saucepan, combine capers, olives and cup olive oil. Warm over medium-low heat for 5 minutes. 4. Transfer cauliflower to a large serving bowl. Pour over about half the lemon-garlic oil, and toss gently to coat. (Reserve remainder for another use.) Spoon over caper-olive oil mixture and toss once more. Adjust salt and pepper to taste. Just before serving, sprinkle with lemon olive oil or fresh lemon juice to taste.