Roasted Cauliflower

Name: Roasted Cauliflower
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
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

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This is one of my favorite side dishes of all time! It's good with just about any protein, but especially squab. Enjoy!

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

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.

Recipe courtesy of Michael Symon, 2012

My Private Notes

Show: Symon's Suppers

Episode: Mezze

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