Roasted Cauliflower Salad (inspired by Jack's Wife Frieda)

Serves 6 - 8 (depending on portion sizes)
Cook Time: 30 minutes

INGREDIENTS
2 heads of cauliflower
1 cup olive oil
Kosher salt to taste
1/4 cup capers
1/4 cup fresh parsley leaves, chopped
1/4 cup fresh lemon juice
4 garlic cloves
1 egg yolk
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/4 cup grated Parmesan cheese
Black pepper to taste

STEPS

  1. Preheat oven to 425oF. Cut one head of cauliflower into large florets and the other head into small florets without any stem. 
  2. Toss the larger florets in a bowl with a light drizzle of olive oil to evenly coat and salt. Spread on a baking sheet and let roast for 20-25 minutes. Mix the florets halfway to make sure all sides become evenly browned. 
  3. In a skillet over medium-high heat, add 1 tablespoon of olive oil. Once heated, and the oil moves around the skillet easily, add the capers to fry. Cover the pan with a lid to avoid hot oil or capers splashing in your face. Shake the pan frequently and cook until capers appear lightly browned (5-10 minutes). Transfer to a paper towel to dry and soak up any excess oil.
  4. In a separate bowl, combine the raw smaller florets with the chopped parsley leaves and capers.
  5. In a food processor, mix the lemon juice, garlic, egg yolk, Worcestershire sauce and mustard until well combined into a sauce. Slowly add the remaining cup of olive oil in a slow steady stream while blender is on low. Add water if consistency is too thick. Then add parmesan cheese and blend again. Season dressing with pepper. 
  6. Take 3-4 tablespoons of the dressing and addd to the raw cauliflower florets and mix all together until salad has an even distribution of dressing. 
  7. Take 1/4 cup of the remaining dressing and spread it onto your serving plate to create a thin layer. Place the roasted cauliflower florets on top in an even layer and then top with the cauliflower salad. You'll likely have some dressing left over, which can be stored in the refrigerator for up to 1 week and used for another dish!
Chloe Moussazadeh