Josh Capon's Roasted Cauliflower with Lemon Caper Vinaigrette

-
Or how to get your husband to eat more cauliflower! The only thing I changed the second time I made it was although the presentation was lovely as a whole cauliflower it took forever to get the whole head tender enough and even then was still a bit too al dente. The second time I made it I cut the head up into florets and then steamed them until they were almost fork tender about 5 minutes in my micro-cooker with 1/2 c water on high.
  • For the Cauliflower:
  • 1 head Cauliflower
  • 1/4 cup Olive Oil
  • Salt and Pepper
  • Lemon Caper Vinaigrette (see recipe below)
    • For the Lemon Caper Vinaigrette:
    • 1 cup Olive Oil
    • 1/3 cup Capers (chopped)
    • 1/2 bunch Parsley (chopped)
    • 1/2 cup Lemon Juice
    • 1 tablespoon Lemon zest
    • 1 teaspoon Dijon Mustard
    • Salt and Pepper
    For the Cauliflower: Drizzle cauliflower with olive oil and season with salt and pepper. Roasting a whole head of cauliflower makes for a great presentation. Roast in a 350 degree oven until golden and tender, approximately 35 to 45 minutes. Drizzle with vinaigrette.  ****see my note above

    For the Lemon Caper Vinaigrette: Whisk all ingredients together. Remember to zest lemons before juicing them. Season to taste. Serve this dish as a side or a vegetarian entree

    Comments

    Post a Comment

    Popular posts from this blog

    Siri Daly's Sticky Ham Sandwiches/ Sliders GUEST BLOG

    -
    Image
    Guest blog recipe by Katie for her friends party on New Years Eve. Siri demoed this on THE TODAY SHOW.  She said they were a huge hit and did't last long! 1/2 cup (1 stick) unsalted butter 1 tablespoon dry mustard 1 tablespoon Worcestershire sauce 2 tablespoons brown sugar 1 tablespoon poppy seeds 1 package small sweet Hawaiian buns 1 pound sliced ham 1 pound sliced Swiss cheese 1. In a medium saucepan, bring butter, dry mustard, Worcestershire, brown sugar and poppy seeds to a boil in a saucepan.  Lower heat and let simmer for a few minutes. Set aside.   2. Slice buns in half and assemble sandwiches by adding desired amounts of ham and cheese. Place in a small baking dish (it helps if they fit snugly in there) and pour sauce all over, using a spatula to make sure they are all coated.  Cover with foil and let marinate in fridge for at least one hour, or overnight.  3. When ready to bake, preheat oven to 325ºF. 4. Bake sandwiches for 10...
    Read more

    Mario Batali's Penne alla Vodka

    -
    Image
    We made this for dinner tonight and Kevin kept raving about the smoky flavor to it and suddenly stated you need to blog this (which I already intended to). After he went back for his final last bite finally packed up the leftovers for his lunch tomorrow. We will be making this again ... and again!     6 slices Bacon 2 cloves Garlic (thinly sliced) 1 can Tomato Paste 1/4 cup Vodka 1/2 cup Heavy Cream Pinch Nutmeg 1 pound Penne 1 piece Parmigiano Reggiano (for grating)   Bring a large pot of salted water to a boil and cook penne 1 minute short of the package instructions. Drain, reserving some pasta water for sauce. In a large saute pan, cook bacon over medium heat to render out fat. Cook for about 10 minutes until cooked but not too crispy. Add the garlic and tomato paste and cook until garlic is fragrant and tomato paste darkens Stir in the vodka and cook for a few minutes to meld the flavors. Add cream and season with nutmeg and salt to taste. ...
    Read more

    Michael Symon's Ricotta Meatballs

    -
    Image
    YUM YUM YUM !!! Michael made this back in May on the Today show and again finally getting around to making it! I made the full recipe - which made 22 meatballs. I prepared it to thru the browning meatball stage then saved 4 for meatball subs the next day and froze the rest in small b atches to have over pasta or his Mascarpone polenta in the future. We wished we had more than we did for the meatball sub lunch and Kevin kept commenting how good they were. We will definitely be defrosting for pasta this week!! I took a bite so you could see how fab the meatballs were. UPDATED PIC of meatball on fresh pasta! Pomodoro sauce 1/4 cup olive oil 1 small onion, finely diced (about 1 cup) 2 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes 1 small bundle fresh oregano 1 small bundle fresh thyme Two 15-ounce cans whole peeled tomatoes, crushed with your hands Basil, to garnish Meatballs Olive oil Kosher salt and freshly ground black pepper 1/2 cup mince...
    Read more