Warm Salad of Romesco and Capers

You know the flavor, the super briney-salty, marinated and delicious olive flavor. The one that makes your tongue pucker, begging for more after just one bite. The one that is so specific, it takes most people -myself included- years to love it. This salad is a celebration of just that. Warm, oven roasted cauliflower (or romanesco if you find it!), tossed in a dressing of just olive oil and vinegar, then studded with fresh tangy arugula, sweet dill, and capers. Salty and robust, this salad is sophisticated without being either demanding or complicated. It stands on its own and begs for all your attention once cooked: a feast within its simplicity, a really good example of one of the many things you can cook with the king of all and any Fall vegetables.

Look forward to another three recipes that showcase this vegetable as we move towards the end of Fall and beginning of winter. Happy cooking!

 

Warm Salad of Romanesco and Capers

Serves 2

Cook time 35-45 minutes

  • 1 head Romanesco or regular cauliflower
  • 1 tbsp. Olive oil
  • Pinch of sat
  • 1 tbsp. Olive oil
  • 1tsp. Lemon juice or apple cider vinegar
  • 1 tbsp. capers
  • 1 tbsp. Pine nuts
  • 1 handful arugula
  • 1 small handful fresh dill

Preheat oven to 450. Cut cauliflower into small florets. Place in a baking sheet with olive oil and salt. Toss until evenly distributed. Roast for 25-35 minutes. Cauliflower will be ready when golden around the edges and soft through.

In a small bowl whisk oil and vinegar. Pour over cauliflower. Add capers, pine nuts, arugula, and dill. Toss and serve immediately.