Cauliflower isn’t everyone’s favorite side dish, but we’ll show you a version that might have you singing a new tune.
In this episode of Symon’s Suppers, Michael Symon shows us a roasted cauliflower dish that will make you say no to steamed cauliflower!
Cauliflower probably evokes strong emotions from your childhood—you were probably served them steamed and flavorless, or maybe even with broccoli if you were lucky. Either way, it probably wasn’t your favorite.
When I first started cooking on my own, I eschewed making cauliflower as a side dish. Why would I subject myself to that even if it was easy and healthy? Until I tried roasted cauliflower.
Roasting cauliflower brings out the natural sweetness and nuttiness of the vegetable, bringing forth flavors I didn’t think were possible. Just a touch of olive oil and sea salt are enough, but Michael Symon builds on this and makes a full-on delicious warm salad.
Michael Symon puts an Italian spin on roasted cauliflower by making a zesty orange and anchovy vinaigrette dressing, as well as pine nuts, capers, and parsley. Toss it all together and you have a wonderful, easy-to-make side salad that goes great with nearly any protein.
Or, if you aren’t in the mood for a heavy meat accompaniment, fry up and egg and put it on top. And if you have leftovers? Eat it cold the next day for lunch or snack!
Warm Roasted Cauliflower Salad Ingredients:
- 1 head cauliflower, cut into florets
- ½ cup extra virgin olive oil
- Salt
- 4 shallots, minced
- 1 tablespoon honey
- 1 teaspoon minced white anchovy
- 1 teaspoon chile flakes
- 1 teaspoon toasted cumin seeds
- Juice and zest of 1 orange
- ½ cup pine nuts, toasted
- 2 tablespoons capers, rinsed
- 2 tablespoons chopped flat leaf parsley
