It seems I am becoming a huge fan of roasting. Thanks to the cold weather and warmth and taste induced by smoking, I recently tried roasting cauliflower and turned it into a salad. And not just any salad, but a Calabrian style perfectly vegan salad which I adapted from here.It seems Calabria in Southern Italy developed its own style of cooking thanks to it being conquered by several nations.. The salad is supposedly adapted with changes from the "The Food of Southern Italy" by Carlo Middione.
Ingredients:
Cauliflower: 1 small head
Garlic: 1 big clove minced
Olive oil: 1-2 tbsp divided
Black Olives : handful : chopped
Capers: 1 tsp
Italian flat leaf parsley: 2 tbsp+/- chopped
Red Chilli flakes: 1/4 tsp
Lemon Juice: 1 big squeeze or as per taste
Salt& Pepper: as per taste
Preparation:
Cut the cauliflower into bite sized florets and thoroughly wash them. I put them in warm salted water for a minute or so ,so as to rid them of small worms if any. Drain the florets and thoroughly dry them in paper/kitchen towels.
Put them in a large bowl along with minced garlic and drizzle with 1-2 tsp of olive oil. Toss them and spread in a lined baking sheet.add a nice sprinkle of fresh grated black pepper.
Roast in a preheated oven at 425F for about 10-15 minutes or until they start browning. Switch off the oven and let them site so as they are nicely caramelized. Caramelization brings out the natural sugars of the vegetable and takes taste to another level. Make sure the florets have a nice flat base so that they start caramelizing and make sure your florets are almost equal sized.
Take out and cool the florets and then toss in with other ingredients of olives,parsley,capers,red chilli flakes, lemon juice and remaining oil. Adjust the seasonings and salt as per taste.
Serve as a side salad.
A simple fuss free salad. Roasting cauliflower definitely its taste. Very flavourful, the sweetness and smokiness of the cauliflower balanced by the tangy capers,olives and lemon juice while the chilliflakes add the spiced and warmth.
Garlic: 1 big clove minced
Olive oil: 1-2 tbsp divided
Black Olives : handful : chopped
Capers: 1 tsp
Italian flat leaf parsley: 2 tbsp+/- chopped
Red Chilli flakes: 1/4 tsp
Lemon Juice: 1 big squeeze or as per taste
Salt& Pepper: as per taste
Preparation:
Cut the cauliflower into bite sized florets and thoroughly wash them. I put them in warm salted water for a minute or so ,so as to rid them of small worms if any. Drain the florets and thoroughly dry them in paper/kitchen towels.
Put them in a large bowl along with minced garlic and drizzle with 1-2 tsp of olive oil. Toss them and spread in a lined baking sheet.add a nice sprinkle of fresh grated black pepper.
Roast in a preheated oven at 425F for about 10-15 minutes or until they start browning. Switch off the oven and let them site so as they are nicely caramelized. Caramelization brings out the natural sugars of the vegetable and takes taste to another level. Make sure the florets have a nice flat base so that they start caramelizing and make sure your florets are almost equal sized.
Take out and cool the florets and then toss in with other ingredients of olives,parsley,capers,red chilli flakes, lemon juice and remaining oil. Adjust the seasonings and salt as per taste.
Serve as a side salad.
A simple fuss free salad. Roasting cauliflower definitely its taste. Very flavourful, the sweetness and smokiness of the cauliflower balanced by the tangy capers,olives and lemon juice while the chilliflakes add the spiced and warmth.
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3 Comments:
Yummy looking salad...delish..
Such a wonderful looking salad.
I love Cauliflower but hate cooking it. This recipe looks simple though. We do a similar think where we pan fry it in little oil and it gives the same effect...will try your version.
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