Roasted cauliflower with garlic and capers

(George Boomer for The Boston Globe)
December 9, 2009

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Serves 4

The newest entry to the large group of vegetables related to cauliflower is an orange-hued golden round discovered 30 years ago in a Canadian field. Scientists are keenly interested in the variety because of its high beta-carotene content, a source of vitamin A. Now golden cauliflower is quite popular, partly because it retains its orange hue after cooking. Roasting enhances cauliflower’s subtle sweetness and a sprinkle of capers, garlic, and parsley adds a savory finish. Serve this as a first course or beside baked cod or broiled pork chops. At the market, select heads with tight curds (rather than coarse-textured ones), fresh green leaves, and no brown spots, which are signs of age. If you keep it too long in the fridge, spots will form on the curds. You can trim them away and use the head anyway. Add more parsley as a coverup.

1 large golden or white cauliflower
Olive oil (for brushing)
Salt and pepper, to taste
1 teaspoon salted capers, rinsed and drained
1 clove garlic, finely chopped
1 tablespoon chopped fresh parsley
1. Set the oven at 400 degrees. Line a rimmed baking sheet with parchment paper.

2. With a large chef’s knife, cut across the whole head of cauliflower, making 1/4-inch slices. Lay slices in a single layer on the parchment (cauliflower may break into smaller pieces, which is OK).

3. Brush the cauliflower with olive oil and sprinkle with salt and pepper. Roast it for 20 minutes or until tender and brown at the edges.

4. Transfer to a platter and sprinkle with capers, garlic, and parsley. Allison Boomer