Roasted cauliflower with caper and herb sauce
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 190, total fat 13 G., saturated fats 2 G., proteins 6 G., carbohydrates 17 G., fiber 7 G., cholesterol 0 mg, sodium 757 mg, sugar 6 G.
Calories 190, total fat 13 G., saturated fats 2 G., proteins 6 G., carbohydrates 17 G., fiber 7 G., cholesterol 0 mg, sodium 757 mg, sugar 6 G.
Roast cauliflower and serve it as an appetizer with a refreshing sauce made with fresh herbs and capers. Both are quite easy and quick to prepare. The sauce can be made a few hours ahead and allowed to marinate in the refrigerator. Offer this appetizer to your guests while they wait for the main course.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 large heads of cauliflower (about 2 kg total)
- 1/3 + 0.5 cup extra-virgin olive oil
- 2 tbsp. l. capers, rinse
- 1 clove of garlic
- 2 cups fresh parsley leaves
- 3 green onions, chopped
- 2 tsp lemon zest
- 1 teaspoon lemon juice
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Cooking the dish according to the recipe:
- Position 2 racks in the upper and lower thirds of the oven and preheat the oven to 230°C. Line two baking sheets with parchment paper.
- Remove the florets from the cauliflower heads and cut into 1-cm (½-inch) pieces; place in a large bowl. Add 1/3 cup olive oil and toss to coat. Divide the florets evenly between the two prepared baking sheets, allowing the pieces to lie loosely, and sprinkle with 1 teaspoon salt and freshly ground black pepper. Roast the cauliflower until browned in spots and tender when pierced with a knife, 22 to 24 minutes.
- Meanwhile, combine the capers in a food processor with the garlic and chop finely. Add the parsley, green onion, lemon zest and juice and continue to process until the leaves are coarsely chopped. With the food processor running, add the remaining 1/2 cup olive oil and process until the mixture reaches a pesto consistency. Season with salt and pepper to taste.
- Transfer the cauliflower to a serving platter and the caper sauce to a small serving bowl. Serve the cauliflower with the sauce.
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