Spanish Roasted Cauliflower with Caper Dressing
Succumb to the flavors of Spain with this exquisitely roasted cauliflower, adorned with a zesty caper dressing. This dish celebrates the vibrancy of Spanish cuisine, bringing a golden, caramelized crunch to the humble cauliflower, and a punch of briny brightness from the capers.
Equipment
- Oven
- Baking sheet
- Parchment paper
- Large bowl
- Small bowl
- Whisk
- Knife
- Cutting board
Ingredients
- 1 large head cauliflower approximately 2-2.5 pounds or 900-1130 grams
- 2 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp black pepper freshly ground
For the Caper Dressing:
- 3 tbsp extra virgin olive oil
- 1 tbsp sherry vinegar
- 1 tsp Dijon mustard
- 2 tbsp capers roughly chopped
- 1 small garlic clove minced, about 1 gram
- 1 tbsp fresh parsley finely chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- Wash the cauliflower head and pat it dry. Slice it into bite-sized florets, ensuring they are uniform for even roasting.
- In a large bowl, whisk together the olive oil, smoked paprika, sea salt, and black pepper. Toss the cauliflower florets in this mixture until they are well-coated.
- Spread the cauliflower florets onto the prepared baking sheet in a single layer, ensuring they are not overcrowded.
- Roast in the preheated oven for 25 minutes, or until the edges are golden brown and the florets are tender, stirring halfway through for even cooking.
- While the cauliflower is roasting, prepare the caper dressing. In a small bowl, whisk together the olive oil, sherry vinegar, and Dijon mustard until emulsified.
- Stir in the chopped capers, minced garlic, and parsley. Season with salt and pepper to taste. Set aside.
- Once the cauliflower is done, transfer it to a serving dish. Drizzle the caper dressing over the warm cauliflower, tossing gently to coat.
- Serve immediately, garnishing with additional parsley if desired.
Notes
For a nuttier flavor, sprinkle with toasted almond flakes before serving.
If sherry vinegar is unavailable, a good substitute is red wine vinegar or apple cider vinegar.
Roasting time may vary depending on the size of the cauliflower florets, so keep an eye on them to prevent burning.
The caper dressing can be made in advance and stored in the refrigerator for up to 3 days; let it come to room temperature before drizzling over the cauliflower.