Roasted Cau­li­flower with Toasted Nuts and An­chovy Dress­ing

The Review - - Obituaries -


1 medium/ large cau­li­flower Sun­flower oil or any high-heat oil Salt, to taste 2 ta­ble­spoons ca­pers ¼ to ½ cup toasted nuts (pine nuts, hazel­nuts or al­monds), chopped

Fresh pars­ley, chopped, to taste

For the dress­ing:

2 salt-packed an­chovies, rinsed, deboned, and chopped 1 tea­spoon mus­tard 1 tea­spoon may­on­naise ¼ cup olive oil Pinch of salt Pinch of sugar A few splashes of sherry vine­gar, to taste

½ le­mon, juiced and zested


Pre­heat oven to 400 de­grees. Cut up flo­rets and rub with sun­flower oil and salt. Roast on a bak­ing sheet for about 20 min­utes. Re­move and set aside. Mix to­gether dress­ing in­gre­di­ents. Toss cau­li­flower with ca­pers, toasted nuts and pars­ley. Top with dress­ing.

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