I don’t know about you, but one of my favorite past-times is hating on Gwyneth Paltrow. She just makes it so easy. I’ve recently realized that I should probably stop that. One of her sentiments, that she prefers life in Britain to life in America, is a sentiment that I share with her. Also, the desire to eat better food and share that with others.
|I think Tyra calls that “ugly pretty”
|“Yeah, right. Healthy food? It is not all good.”|
Roasted Cauliflower with Aioli and Fried Capers from It’s All Good.
Prep Time will vary greatly depending on how long it takes you to cut the cauliflower
Cook Time: about 30 minutes
1 head of cauliflower, outer leaves removed, cut into bite-sized florets
extra virgin olive oil
coarse sea salt
1/4 cup (60 grams) capers, rinsed and dried on a paper towel
1/2 cup (120 grams) Vegenaise
1 clove garlic, finely minced
1 tbsp lemon juice
1/4 cup chopped Italian parsley
|I cheated and used these pre-cut cauliflower florets, they were the same price as a head of cauliflower.|
Preheat the oven to 425ºF (200ºC) and set the rack in the middle. Line a baking sheet with parchment paper and place the cauliflower inside.
|My pre-cut cauliflower was a bit less than a whole head.|
Drizzle with 3 tbsp of olive oil and a pinch of salt.
Pop that baby into the oven to roast. I check on the cauliflower every 10-15 minutes giving it a stir to make sure it cooks evenly.
You want the cauliflower to be soft and browned. I gauge it be whether I can cut the cauliflower easily with my wooden spoon. While the cauliflower is roasting, put a bit of oil into a pan to fry the capers. They take about 2 minutes to cook, keep an eye to make sure they don’t burn. Remove them from the oil with a slotted spoon and transfer them to a plate. After that, mix the Vegenaise, garlic and lemon juice to make the aioli. I opted for garlic purée so that the garlic would really blend into the aioli easily and nicely.
|I know it’s not the most attractive thing in the world, but boy is it tasty.|
When the cauliflower is soft and browned, transfer it from the baking dish to a platter.
Violà! A delicious way to serve cauliflower that will please even the pickiest of vegetable haters.
Personally, I don’t care for ALL of the aioli to be used with this dish. I kept about 1/3 of it for use later in the week (on top of some steamed broccoli). These nutrition facts use just over 2/3 of the aioli on the cauliflower.