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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! www.viktoriastable.com

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 Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 278 kcal
Author Viktoria

Ingredients

  • 1 large cauliflower
  • 4 Tbs olive oil
  • salt
  • Parmesan cheese
  • garlic chives optional
  • For the dressing:
  • juice of 1 lemon
  • 1 Tbs olive oil
  • 5-6 anchovies*
  • 3 garlic cloves
  • 1/2 tsp cumin
  • 2 Tbs Parmesan cheese
  • 1 Tbs capers

Instructions

  1. Preheat oven to 425° F.

  2. Separate the cauliflower into florets, and spread on 2 baking sheets, with 4 Tbs of olive oil, salt and pepper.
  3. Roast for 20 minutes, stirring, once halfway through cooking.
  4. 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.
  5. 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.