Roasted Cauliflower Florets
2 heads cauliflower (about 4½ pounds)
2 tablespoons olive oil, or more if needed
2 teaspoons kosher salt, or more to taste
Fried caper vinaigrette (recipe follows)
Minced country ham for garnish, optional
Heat the oven to 400 degrees. Set a wire rack over a baking sheet.
Wash and trim both heads of cauliflower, cutting out and discarding the core and cutting the top into large florets. Place the florets into a large bowl and drizzle with olive oil, then toss (you may need to do this in 2 batches) until all the surfaces of the cauliflower are coated with a thin film of oil. Sprinkle with salt and toss again to distribute evenly.
Place the florets on the prepared rack. Roast for 30 minutes. Use tongs to turn the florets, then roast for another 15-20 minutes, or until deeply caramelized.
Return the florets to the bowl and, while still hot, drizzle and toss with a little of the fried caper vinaigrette (recipe follows). Add just enough of the vinaigrette to lightly coat. Transfer the florets to a serving platter, then sprinkle with minced country ham.
Serves eight.
@Recipe nutrition:Nutrition values per serving (with some vinaigrette): 130 calories, 7 g fat (1 g saturated), 14 g carbohydrates, 6 g fiber, 5 g protein, 0 cholesterol, 570 mg sodium.
Elizabeth Karmel for The Associated Press
Fried Caper Vinaigrette
<div class="recipeIngredients">⅔ cup olive oil, divided</div>
1 tablespoon salt-cured capers, rinsed and chopped
2 tablespoons chopped shallots
1 teaspoon grated garlic (about 2 cloves)
⅓ cup red wine vinegar or sherry vinegar
1 teaspoon whole-grain Dijon mustard
Pinch sea salt and ground black pepper
<div class="recipeDirections">In a medium saute pan over medium, heat 1/4 cup of the oil. Add the capers, shallots and garlic, then cook, stirring constantly, for 2 to 4 minutes, or until just starting to brown but the oil is still clear. Transfer to a medium bowl, including all of the cooking oil, and set aside to cool.</div>
Once the mixture has cooled, add the vinegar, mustard, salt and pepper. While whisking, drizzle in the remaining oil. Whisk until thoroughly blended. Adjust seasoning with additional salt and pepper, if necessary, and use immediately or refrigerate in a tightly sealed container for up to 2 days.
Makes 1 cup.
Cook's note: Don't feel like frying the capers, shallots and garlic? Give them a rough chop, then add them raw to the vinaigrette. Salt-cured capers should always be rinsed with cold water, then dried with paper towels before used.
Elizabeth Karmel for The Associated Press