Add to my passover recipe box
Roasted Cauliflower with Lemon-Caper Dressing
Lemons and capers pair very well with the smooth taste of cauliflower. This is super fresh tasting all year round. I use smoked paprika during the year in this recipe, but since it is usually not available for Passover I use regular paprika in its place.
Recipe type: side dish
Serves: 4 to 6
Ingredients
- 2 large or 3 small heads cauliflower, cored and cut into bite-sized florets
- ½ teaspoon red pepper flakes or cayenne pepper or black pepper
- 1 teaspoon paprika (use smoked paprika if available for Passover)
- Kosher salt and freshly ground black pepper
- ½ cup olive oil
- For the dressing
- 1 large egg yolk
- ½ cup fresh lemon juice
- 1 tablespoon capers, rinsed and drained
- Pinch of salt
- 1 cup vegetable oil
- ½ cup finely chopped fresh Italian parsley
Instructions
- Preheat the oven to 400 degrees.
- Place the cauliflower florets in a large bowl and add the red pepper, paprika, and salt and black pepper to taste. Toss with olive oil.
- Spread the cauliflower in a single layer on a large baking sheet and roast for 25 to 40 minutes, or until tender and lightly browned.
- Meanwhile, make the dressing: In a blender, combine the egg yolk, lemon juice, capers, and salt and blend. With the motor running, slowly drizzle in the oil, blending until the dressing is creamy.
- In a large bowl, gently stir together the roasted cauliflower, dressing, and parsley. Serve warm or at room temperature.
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