"You toss cauliflower with capers and olive oil, lots of salt and pepper, and then roast that in a super hot oven until the cauliflower browns and the capers get nice and crispy. And then that gets tossed in a kind of quick Caesar dressing. Toss in some parsley, which gives a nice kind of fresh bite, and then some more Parmesan. And then you put it all up."
"For this more robust take on Caesar salad, you start by cutting thick slabs of cauliflower before breaking them into smaller pieces and roasting, which ensures maximum caramelized edges while using every part of the vegetable. For this more robust take on Caesar salad, you start by cutting thick slabs of cauliflower before breaking them into smaller pieces and roasting, which ensures maximum caramelized edges while using every part of the vegetable."
Cut thick slabs of cauliflower and break them into smaller pieces to maximize caramelized edges and use every part of the vegetable. Toss the cauliflower with capers, olive oil, generous salt and pepper. Roast at a very high temperature until the cauliflower browns and the capers become crisp. Dress the roasted cauliflower with a quick Caesar-style dressing. Add chopped parsley for a fresh bite and extra grated Parmesan for richness. The capers provide a salty, briny crunch that complements the roasted cauliflower. Serve warm to retain texture and flavor.
Read at www.nytimes.com
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