Roasted cauliflower salad with lemon garlic dressing {capers + parmesan}
Roasted cauliflower salad with lemon garlic dressing - bold flavors of anchovies, garlic, lemon, cumin and capers with a generous sprinkling of Parmesan cheese on top!
Course
Salad, Side Dish
Prep Time10minutes
Cook Time20minutes
Total Time30minutes
Servings4
Calories278kcal
AuthorViktoria
Ingredients
1large cauliflower
4Tbsolive oil
salt
Parmesan cheese
garlic chivesoptional
For the dressing:
juice of 1 lemon
1Tbsolive oil
5-6anchovies*
3garlic cloves
1/2tspcumin
2TbsParmesan cheese
1Tbscapers
Instructions
Preheat oven to 425° F.
Separate the cauliflower into florets, and spread on 2 baking sheets, with 4 Tbs of olive oil, salt and pepper.
Roast for 20 minutes, stirring, once halfway through cooking.
Prepare the dressing by mashing the garlic, with some salt in a mortar and pestle. Add the anchovies, and mash some more until you get a paste. Add the cumin, juice from the lemon, the olive oil, capers, and Parmesan, and stir well.
While the cauliflower is still warm, pour 2/3 of the dressing over, taste and add more dressing if needed. Serve sprinkled with more Parmesan on top, and garnished with garlic chives.
Recipe Notes
* I used canned anchovies, which are not whole, but rather half pieces so in the recipe I added about 5 or 6 of these. I personally love the saltiness and the slight anchovy flavor, but taste the dressing, and feel free to adjust the amount to your liking.