Kick up your roasted vegetables with this relish. Not just for cauliflower, it would taste great on any roasted root vegetable or protein. Don’t be intimidated by the anchovy paste – it adds a salty bite, not a fishy taste.
Roasted Cauliflower with Caper Relish
2016-04-29 14:27:17
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Ingredients
- 1 head of cauliflower, cut into florets
- 1 shallot, minced
- 2 tablespoons capers, roughly chopped
- 1 teaspoon anchovy paste
- 2 tablespoons parsley, chopped
- 2 tablespoons olive oil
- 2 teaspoons red wine vinegar
- juice of one lemon
- salt and pepper to taste
Instructions
- Preheat over to 425 degrees.
- Line baking sheet with foil (for easier clean up). Place cauliflower florets on baking sheet and drizzle with 1 tablespoon olive oil. Season lightly with salt and pepper. Toss to coat.
- Roast cauliflower for about 20 minutes or until slightly golden brown. Turn halfway through.
- Meanwhile make the relish.
- Whisk together 1 tablespoon olive oil and the remaining ingredients in a bowl. Season with pepper.
- Once cauliflower is cooked, toss in relish and serve warm or at room temperature.
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