Cauliflower With Capers En Vinaigrette Sil Vouz Plait Recipes

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ROASTED CAULIFLOWER WITH CAPER VINAIGRETTE



Roasted Cauliflower with Caper Vinaigrette image

Provided by Anne Burrell

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 head cauliflower
Extra-virgin olive oil
Kosher salt
1/4 cup capers
1 clove garlic, smashed
1/4 cup red wine vinegar
1 bunch fresh parsley, coarsely chopped
1/4 cup golden raisins

Steps:

  • Preheat the oven to 400 degrees F.
  • To prepare the cauliflower, pull and cut off the green leaves. Cut the head in half from the top to the bottom. Cut out the core, and then cut the top into smaller pieces leaving some stem attached. You want bite-sized florets that look like little trees of cauliflower.
  • Toss the cauliflower with olive oil and salt and place in the oven. Roast the cauliflower for 20 minutes.
  • While the cauliflower is roasting, puree the capers, garlic, vinegar, and parsley in a food processor. While the machine is running, drizzle in 1/4 cup olive oil. Taste and season with salt, if needed.
  • Toss the roasted cauliflower with the vinaigrette and sprinkle with the raisins.

ROASTED CAULIFLOWER, RAISINS AND ANCHOVY VINAIGRETTE



Roasted Cauliflower, Raisins and Anchovy Vinaigrette image

Roasting toughens cauliflower and dries it out a bit. With many foods, this description may not sound that appealing, but because cauliflower is often mushy and watery, roasting is beneficial. Here, a (rather strong) vinaigrette is tossed with the cauliflower immediately after roasting, along with the raisins, whose sweetness counters the anchovies beautifully.

Provided by Mark Bittman

Categories     dinner, easy, lunch, side dish

Time 45m

Yield 8 servings

Number Of Ingredients 7

1 large cauliflower, cored, trimmed and separated into florets
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
2 tablespoons sherry or balsamic vinegar, or to taste
4 minced anchovy fillets, with a little of their oil, or to taste
1/2 cup raisins, preferably golden
1/2 cup chopped fresh parsley leaves

Steps:

  • Heat oven to 400 degrees. Put cauliflower in roasting pan, drizzle with 3 tablespoons oil and some salt and pepper; toss. Roast, turning once or twice, for 15 minutes or so, until cauliflower just starts to soften.
  • Meanwhile, make vinaigrette by combining remaining oil with vinegar, anchovies and a little salt and pepper; taste and adjust seasoning. Remove pan, drizzle cauliflower with 2 tablespoons of vinaigrette, and toss. Roast, turning once, until a thin-bladed knife pierces a piece with little resistance, for 15 minutes. (Recipe may be cooled at this point, covered tightly and refrigerated for 2 days.)
  • At the last minute, put cauliflower in a salad bowl and add raisins, parsley and remaining vinaigrette and toss. Taste and sprinkle with salt, if needed, and lots of pepper, then serve.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 320 milligrams, Sugar 8 grams

ROASTED CAULIFLOWER WITH CAPER BROWN BUTTER



Roasted Cauliflower with Caper Brown Butter image

Turn boring cauliflower into a delicious side when you top it with a caper and garlic brown butter. I like to cut my cauliflower into slices instead of florets, so there is more flat surface area for roasting and the topping doesn't slide off.

Provided by France C

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 35m

Yield 4

Number Of Ingredients 6

1 medium head cauliflower
3 tablespoons olive oil
¼ cup salted butter
1 clove garlic, minced
2 tablespoons coarsely chopped capers
¼ teaspoon lemon-pepper seasoning

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Trim off the bottom of the cauliflower stem to create a flat surface. Place cauliflower head onto a cutting board with the stem side facing down; cut the cauliflower vertically into 1 to 1 1/2-inch thick slices. Remove any tough stem pieces. Cut the slices into smaller pieces, about the size of florets. Place on the baking sheet and drizzle with olive oil.
  • Roast in the oven for 10 minutes; flip pieces over and roast for 10 minutes more.
  • Meanwhile, cut butter into 4 pieces. Melt in a small saucepan over medium heat, stirring constantly until butter begins to brown, 4 to 5 minutes. Butter will foam up, then subside. The butter should have a nutty aroma. Stir in garlic and continue stirring for 15 to 20 seconds. Add in capers and lemon pepper. Remove from heat.
  • Spoon brown butter over the roasted cauliflower and serve.

Nutrition Facts : Calories 221.9 calories, Carbohydrate 6.5 g, Cholesterol 30.5 mg, Fat 21.8 g, Fiber 3 g, Protein 2.5 g, SaturatedFat 8.7 g, Sodium 272.4 mg, Sugar 2.8 g

CAULIFLOWER WITH CAPERS AND LEMON



Cauliflower with Capers and Lemon image

This cauliflower dish with capers is great to serve with fish.

Provided by Exploratory Chef

Categories     Side Dish     Vegetables     Cauliflower

Time 25m

Yield 4

Number Of Ingredients 8

1 large head cauliflower, cut into bite-sized florets
¼ cup extra-virgin olive oil
1 lemon, zested and juiced
1 tablespoon capers
1 tablespoon anchovy paste
1 pinch salt and ground black pepper to taste
¼ cup grated Parmesan cheese
2 sprigs fresh thyme, leaves stripped and chopped

Steps:

  • Place cauliflower into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain.
  • Mix olive oil, lemon juice, 1 teaspoon lemon zest, capers, anchovy paste, salt, and pepper together in a bowl. Reserve remaining lemon zest for another use.
  • Place cauliflower in a bowl and pour dressing over top. Add Parmesan cheese and thyme; mix until completely coated.

Nutrition Facts : Calories 228.2 calories, Carbohydrate 19 g, Cholesterol 6.3 mg, Fat 16.1 g, Fiber 8.6 g, Protein 7.9 g, SaturatedFat 2.9 g, Sodium 712 mg, Sugar 5.1 g

CAULIFLOWER SALAD WITH CAPERS, PARSLEY AND VINEGAR



Cauliflower Salad With Capers, Parsley and Vinegar image

This tangy winter salad is likely to convert anyone who doubts just how good cauliflower can be. Make sure you steam the cauliflower until thoroughly tender so that it absorbs the dressing. The dish is lovely with a mix of colorful cauliflowers, but can look nice with the standard white variety.

Provided by Martha Rose Shulman

Categories     easy, side dish

Time 45m

Yield Serves 6 as a starter or side dish

Number Of Ingredients 8

1 large or 2 small to medium cauliflowers, broken into florets; or about 6 cups mixed white, orange, green and purple cauliflower
1 to 2 garlic cloves (to taste), minced
1/4 cup chopped flat-leaf parsley
3 tablespoons capers, drained and rinsed
2 to 3 tablespoons white wine vinegar or Champagne vinegar (to taste)
6 tablespoons extra virgin olive oil
Salt
freshly ground pepper

Steps:

  • Place the cauliflower in a steaming basket over one inch of boiling water; cover and steam one minute. Lift the lid for 15 seconds, then cover again and steam for six to eight minutes until tender. Refresh with cold water, then drain on paper towels.
  • In a large bowl, mix together the garlic, parsley, capers, vinegar and olive oil. Season generously with salt and pepper. Add the cauliflower and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. Serve warm, cold or at room temperature.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 2 grams, Sodium 115 milligrams, Sugar 2 grams

CAULIFLOWER VINAIGRETTE



Cauliflower vinaigrette image

Forget memories of mushy cauliflower from school. This punchy salad goes brilliantly with cold meats

Provided by Barney Desmazery

Categories     Lunch, Side dish

Time 25m

Number Of Ingredients 8

1 small cauliflower , cut into florets
1 Romanesco cauliflower , cut into florets
1 small red onion , very finely chopped
small handful capers , rinsed
handful flat-leaf parsley , chopped
6 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp Dijon mustard

Steps:

  • Make the dressing by whisking all the ingredients together with some seasoning in a large bowl, then set aside.
  • Bring a large pan of water to the boil, cook the cauliflower for 5-7 mins until just cooked, then drain well. While the cauliflower is still hot, toss it with the dressing and leave to cool. Just before serving, add the red onion, capers and parsley.

Nutrition Facts : Calories 114 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.28 milligram of sodium

CAULIFLOWER SALAD WITH OLIVES AND CAPERS



Cauliflower Salad with Olives and Capers image

Categories     Salad     Blender     Fish     Olive     Vegetable     Side     Quick & Easy     Buffet     Vinegar     Cauliflower     Hot Pepper     Winter     Capers     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 12

Number Of Ingredients 11

1 head cauliflower, cut into 1-inch flowerets (about 6 cups)
a 3-ounce jar pimiento-stuffed olives, drained and chopped (about 3/4 cup)
3 celery ribs, sliced thin diagonally
1/4 cup chopped drained peperoncini (pickled Tuscan peppers)
2 tablespoons drained capers
1/2 cup drained caper berries*
For vinaigrette
3 tablespoons white-wine vinegar
3 tablespoons extra-virgin olive oil
6 flat anchovy fillets, or to taste
*available at specialty foods shops

Steps:

  • In a large saucepan of boiling salted water cook cauliflower until just tender, about 4 minutes. In a colander drain cauliflower and rinse under cold water to stop cooking. Drain cauliflower well and in a large bowl toss with olives, celery, peperoncini, capers, and caper berries.
  • Make vinaigrette:
  • In a blender blend vinaigrette ingredients until combined well.
  • Add vinaigrette to salad, tossing well, and season with salt and pepper. Salad will improve in flavor if kept, covered and chilled, at least 1 day and up to 3. Bring salad to room temperature before serving.

WARM CAULIFLOWER SALAD WITH CAPER VINAIGRETTE



Warm Cauliflower Salad with Caper Vinaigrette image

Slightly charred and still hot-out-of-the-oven cauliflower is the base for a simple but tangy and flavorful caper dressing. Paired with sweet dates, dried cranberries and crunchy almonds, it's the perfect warm salad that can be enjoyed on its own as a light and satisfying main dish for lunch, or an elegant side to your favorite dinnertime entrée.

Provided by Alejandra Ramos

Categories     main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 16

1 large head cauliflower (about 2 pounds)
3 to 4 tablespoons extra-virgin olive oil
Kosher salt
1 cup pitted dates, coarsely chopped
1/2 cup sliced almonds
1/2 cup dried cranberries or raisins
1 tablespoon capers, drained
1/2 teaspoon crushed red pepper flakes, optional
2 cloves garlic, peeled
Zest and juice of 1 large lemon
1/3 cup extra-virgin olive oil or grapeseed oil
1/4 cup red wine vinegar
1/4 cup flat-leaf parsley
3 tablespoons capers, drained
1 tablespoon honey
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • For the cauliflower salad: Remove the core and leaves from the cauliflower, then use your hands and a knife to break apart and coarsely chop the florets into about 2- to 3-inch pieces. Spread on a baking sheet and drizzle generously with the oil. Season with salt. Toss to coat, then roast until the cauliflower is tender and slightly crisp around the edges, 15 to 20 minutes.
  • Meanwhile, make the caper vinaigrette: Combine the garlic, lemon zest and juice, oil, vinegar, parsley, capers, honey, 1/2 teaspoon salt and 1 teaspoon pepper in a blender or food processor and puree until smooth.
  • Transfer the cauliflower to a large bowl. Add the dates, almonds, cranberries and capers. Pour in about 1/3 cup of the dressing and toss to coat evenly. Taste and add additional dressing as desired (you won't need all of it). Sprinkle with the crushed red pepper flakes if desired and serve warm.

CAULIFLOWER WITH TOASTED CUMIN, PAPRIKA & CAPER VINAIGRETTE



Cauliflower With Toasted Cumin, Paprika & Caper Vinaigrette image

Make and share this Cauliflower With Toasted Cumin, Paprika & Caper Vinaigrette recipe from Food.com.

Provided by GG 38966

Categories     Cauliflower

Time 43m

Yield 5 serving(s)

Number Of Ingredients 9

1 tablespoon cumin seed
2 tablespoons sherry wine vinegar
1/2 teaspoon minced garlic
1 teaspoon paprika
2 tablespoons capers (drained)
1/3 cup olive oil
1 large cauliflower (cut into flowerettes)
1 tablespoon fresh parsley (chopped)
salt & pepper, to taste

Steps:

  • In a small sauté pan over medium-low heat, add the cumin seeds. Stir frequently, until fragrant and slightly darkened, about 3 to 5 minutes. Remove from the heat and let cool.
  • In a mixing bowl, combine the vinegar, cooled cumin, garlic, paprika and capers. Slowly drizzle in the olive oil. Season with salt and pepper to taste. Set aside.
  • In the sink, prepare a large bowl of ice water.
  • In a 4-quart pot with salted boiling water, cook the cauliflower until tender, about 8 to 10 minutes. Drain and immediately plunge into the ice water. When completely cool, drain again. Place in a large bowl, toss with the vinaigrette and sprinkle with parsley.
  • Serve at room temperature. Can be made 4 hours in advance.

Nutrition Facts : Calories 176.4, Fat 14.9, SaturatedFat 2.1, Sodium 155.3, Carbohydrate 10, Fiber 4.6, Sugar 4.1, Protein 3.7

CAULIFLOWER WITH CAPERS EN VINAIGRETTE S'IL VOUZ PLAIT



Cauliflower With Capers En Vinaigrette S'il Vouz Plait image

A refreshing side dish that can be served either warm, at room temperature or chilled. From the cookbook The Mediterranean Vegan Kitchen.

Provided by COOKGIRl

Categories     Cauliflower

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 head cauliflower (2 to 2 1/2 pounds, NO brown spots!)
1/4 cup capers, drained (reserve 1 tablespoon marinade)
1/4 cup vegetable stock
2 tablespoons olive oil
1 tablespoon caper marinade
1 tablespoon white wine vinegar (or tarragon vinegar)
2 tablespoons fresh basil, finely chopped
2 tablespoons fresh Italian parsley, finely chopped
2 tablespoons fresh garlic chives, finely chopped (can substitute green scallion tops)
1 large garlic clove, finely minced (for milder flavor, substitute elephant garlic)
salt & freshly ground black pepper, to taste

Steps:

  • In a small non-reactive bowl combine the dressing ingredients and whisk well.
  • Cut the cauliflower into 1" florets. Crush the capers lightly with either a pestle and mortar or back of a spoon.
  • In a sauce pan insert a steaming basket, fill the pan with 2" of water. Add the cut up cauliflower. Bring the water to the boil over high heat. Cover pot tightly, reduce the heat to medium and steam for about 5 to 7 minutes or the the vegetables are tender but not mushy.
  • NOTE: The cauliflower can also be pan fried in olive oil if so desired.
  • Carefully remove the steaming basket and set cauliflower aside.
  • In a large salad bowl place the warm cauliflower then add the slightly crushed capers. Stir lightly. Next add the dressing and toss gently to combine.
  • Best eaten within 24 hours.

Nutrition Facts : Calories 100, Fat 7, SaturatedFat 1, Sodium 299.4, Carbohydrate 8.5, Fiber 4, Sugar 3.5, Protein 3.2

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