This is one of my favorite side dishes of all time! It's good with just about any protein, but especially squab. Enjoy!
Recipe courtesy of Michael Symon
Episode: Mezze
Roasted Cauliflower
Total:
30 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
30 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
30 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1 head cauliflower, cut into florets
  • 1/2 cup extra-virgin olive oil, plus more for tossing
  • Salt
  • 4 shallots, minced
  • 1 clove garlic, minced
  • 1 tablespoon honey
  • 1 teaspoon minced white anchovy
  • 1 teaspoon chile flakes
  • 1 teaspoon toasted cumin seeds
  • Juice and zest of 1 orange 
  • 1/2 cup pine nuts, toasted
  • 2 tablespoons capers, rinsed if salt-packed
  • 2 tablespoons chopped flat-leaf parsley

Directions

Preheat the oven to 400 degrees F. Toss the cauliflower florets with a little bit of olive oil and salt. Spread them out on a sheet tray, place in the oven, and roast until lightly golden brown, about 20 minutes. Remove from the oven and set aside to cool. Meanwhile, in a medium bowl combine the shallot, garlic and a pinch of salt. Add the honey, anchovy, chile flakes, cumin and the orange juice and zest. Whisk to combine, then whisk in the remaining 1/4 cup of olive oil. Add the cauliflower, pine nuts and capers and toss to combine. Fold in the parsley and serve.

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