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Categories:
cauliflower extra-virgin olive oil kosher salt coarse dry bread crumbs flat leaf capers lemon zest clove garlic lemon
Viewed: 77 - Published at: 8 years agoIngredients
- 1 large cauliflower (about 2 1/2 pounds)
- 3 tablespoons plus 2 teaspoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 3 tablespoons coarse dry bread crumbs
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons chopped capers
- 1/2 teaspoon grated lemon zest
- 1 clove garlic, minced
- 1/2 lemon
Method
- Preheat the oven to 450F.
- Cut the cauliflower florets from the core, then cut the florets into bite-size pieces.
- Toss the cauliflower with the 3 tablespoons olive oil and season with salt and pepper.
- Place on a heavy baking sheet and roast until the florets are caramelized in spots and tender, about 20 minutes, turning the tray periodically and stirring the florets so they cook evenly.
- Heat the remaining 2 teaspoons olive oil in a small skillet over high heat.
- Add the bread crumbs and a pinch of salt and cook, stirring constantly, until they are toasty and golden brown, about 1 minute.
- Remove from the heat and let cool.
- In a small bowl, combine the parsley, capers, lemon zest, and garlic.
- Put the hot cauliflower in a serving bowl and add the parsley mixture.
- Toss well.
- Add a squeeze of lemon juice and toss again.
- Sprinkle with the bread crumbs.
- Serve hot.
