I made this for company the other day. Easy and delicious.
Roasted Cauliflower with Caper Aioli Recipe courtesy Dan Smith and Steve McDonagh
Recipe Summary
Difficulty: Medium
Prep Time: 25 minutes
Cook Time: 40 minutes
Yield: 6 to 8 servings
User Rating:
1 head cauliflower, cut into florets
4 ounces prosciutto, sliced thick and cut into 1/4-inch dice
1/2 cup pitted dates, chopped
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 tablespoon chopped parsley leaves, for garnish
Caper Aioli, recipe follows
Preheat the oven to 375 degrees F.
Combine the cauliflower, prosciutto, dates, olive oil, salt and red pepper flakes in a large mixing bowl. Mix well to coat and place onto a sheet pan. Place in the top half of the oven and roast until the cauliflower is fork tender and light brown, about 30 to 40 minutes. Remove from oven, transfer to a decorative bowl and serve warm with the caper aioli on the side.
Caper Aioli:
1 cup mayonnaise
1/2 teaspoon salt
1 tablespoon extra-virgin olive oil
3 tablespoons capers, chopped
1 teaspoon caper brine
1 tablespoon chopped parsley leaves
Rub the inside of a decorative bowl with the garlic clove.
Put the mayonnaise, salt, olive oil, capers, caper brine and parsley in a mixing bowl and mix well to combine. Transfer to the decorative bowl and serve with roasted cauliflower.
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