Roasted Cauliflower with Capers, Walnuts & Yogurt
4-6
45
minutesOur Cook the Book cooking class series has taken us in new directions, and this recipe is a great example. This appetizer from Jerusalem: A Cookbook by Yotam Ottolenghi is a flavor explosion that’s a fantastic appetizer but also makes a great meatless meal. We cooked this one up on our podcast Smidgen and there was not a morsel leftover. From the crispy cauliflower to the sweet-tart topping, and a side of Homemade Naan this one had us muttering “wow” with every bite.
Ingredients
½ cup roasted walnuts
¼ cup All Natural Avocado Oil, plus more to taste
2 Tbl drained capers, patted dry
1/2 tsp Aleppo Chile Flakes
1 Tbl dried currants
1/3 cup parsley, chopped
1 Tbl White Balsamic Vinegar
Zest of 1 lemon
Salt to taste
1 head cauliflower
1 Tbl Zhug Blend
Salt
I cup Greek yogurt
1 Tbl fresh lemon juice
1/2 tsp salt
Instructions
- Preheat oven to 400°F degrees.
- While the oven is pre-heating, make the Caper-Walnut Topping: Heat the All Natural Avocado Oil and capers in a small saucepan over medium heat, swirling often, until caper burst and are golden brown and crispy, about 5 minutes. Add the crushed red pepper flakes, currants, walnuts, parsley, White Balsamic Vinegar and lemon zest. Season to taste with salt. Set aside.
- Next, make the yogurt sauce: stir together yogurt, lemon juice and 1/2 tsp salt and stir. Refrigerate until ready to use.
- Cut the cauliflower into florets. Arrange on a sheet pan and drizzle with Harissa Extra Virgin Olive Oil. Season with Zhug and sprinkle with salt.
- Roast the cauliflower for 20-25 mins or until tender and turning brown and crispy on the edges, removing halfway during cooking time and rearranging on the pan.
- Spread yogurt sauce on a large platter. Top with cauliflower and spoon over walnut-caper topping. Garnish with parsley or cilantro. Serve family style with lots of warm naan.
