I came upon this beautiful head of cauliflower the other day and decided to try roasting it and then dress it with an aioli like mayo. It was a great alternative to a warm potato salad without all those carbs.
For the roasted cauliflower:
1 nice size head of cauliflower, broken into 1 to 2 inch florets
5 to 6 Tbl olive oil
Salt and pepper
Spread the cauliflower florets on a rimmed baking sheet, drizzle with the oil and lightly salt and pepper. Toss everything together, spread the florets in an even layer and then roast in a pre heated 425F oven for 25 to 30 minutes, stirring them around at about the 15 minute mark.
While the cauliflower is roasting, make the dressing:
1/2 cup mayo
1 large clove garlic, crushed in a garlic press or finely minced
1/2 tsp paprika
1/2 tsp Dijon mustard
1 tsp anchovy paste
2 Tbl olive oil
Whisk all the ingredients together until well incorporated.
Once the cauliflower is done, combine it with the dressing and stir in about 1/4 cup chopped parsley. Serve warm
I bet the leftovers are good cold! I make a cold cauliflower salad much like this in the summer.
ReplyDeleteYup! Good cold and even reheated a bit too!
ReplyDelete