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Roasted Cauliflower Salad Recipe

Roasted Cauliflower Salad

Prep Time 15min Cook Time 20min

Roasting brings out the incredible sweetness of the vegetables in this dish. Feel free to swap in some broccoli, as I did here, though if you use all broccoli, you'll miss the velvety, luxurious tenderness of the cauliflower. Something crunchy is a nice addition: butter-fried bread crumbs or toasted pine nuts. But it's also lovely without.

by Catherine Newman

What you'll need

  • 2 1/2 pounds cauliflower, or a mix of cauliflower and broccoli, to yield 2 pounds of trimmed stems and florets
  • 3 tablespoons olive oil
  • 1 teaspoon plus 1/2 teaspoon kosher salt (or half as much table salt)
  • Juice and finely grated zest of half a lemon
  • 2 teaspoons capers
  • 1 anchovy or 1/2 teaspoon fish sauce
  • 1 clove garlic, peeled and pressed through a garlic press
  • 1/4 cup chopped parsley
  • freshly ground black pepper

How to make it

  1. Heat the oven to 450°F.
  2. Trim the vegetables, slicing off any tough ends, peeling the stems a bit, and slicing the stems and heads into bite-sized pieces and florets.
  3. On a large, rimmed baking sheet, drizzle the veggies with the olive oil, sprinkle with one teaspoon of salt, and toss to coat. Roast for 15 minutes, then shake the pan and/or flip over the vegetables with a spatula, and roast another 5 or so minutes, until the vegetables are browning in spots and tender.
  4. Meanwhile, for the dressing, stir together the lemon juice and zest, the remaining 1/2 teaspoon of salt, the capers, anchovy, and garlic. Use a fork to mash up the anchovy as you combine the mixture, then dip a piece of cauliflower in to taste: it should be salty and lemony.
  5. Fold the veggies into the dressing, add the parsley and a grinding of black pepper, then taste and adjust the seasonings again. Serve warm or at room temperature or, less ideally, cold.