Mackerel With Warm Cauliflower Caper Salad Recipes

CAULIFLOWER SALAD WITH CAPERS, PARSLEY AND VINEGAR

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.

WARM CAULIFLOWER SALAD WITH CAPER VINAIGRETTE

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.

MACKEREL WITH WARM CAULIFLOWER & CAPER SALAD

Steps:

• Heat the grill and bring a pan of water to the boil. Drop the cauliflower into the water, then cook for 4-5 mins until just tender. Zest and juice half the lemon, then mix with the capers, parsley, mint, olive oil and garlic in a salad bowl. When the cauliflower is cooked, drain, then stir into the herby dressing with some seasoning while still hot.
• Put the mackerel on a baking tray, zest the remaining lemon half over it, season, then grill for a couple of mins on each side. Cut the lemon into wedges. Serve alongside the mackerel and cauliflower salad.

WARM LENTIL-AND-CAULIFLOWER SALAD

Steps:

• Preheat oven to 475°F, with a rimmed baking sheet on center rack and another rack in top position. Toss together tomatoes, garlic, capers, and 2 tablespoons oil; season with salt and pepper. Brush cauliflower evenly with 3 tablespoons oil, season, and arrange on sheet. Roast until undersides are golden, 12 to 13 minutes. Flip and push to one side; add tomatoes to other and roast 12 minutes more.
• Stir lentils into tomatoes. Drizzle with 2 tablespoons oil; season. Sprinkle everything with cheese. Switch oven to broil, and broil on top rack until cheese has melted, 1 to 2 minutes. Toss arugula with remaining 1 tablespoon oil and vinegar; season. Serve cauliflower and lentils with arugula salad, sprinkled with almonds.

CAULIFLOWER SALAD WITH OLIVES AND CAPERS

Steps:

• Trim the leaves and core from: 1 medium cauliflower.
• Break apart or cut into small florets. Cook until just done in salted boiling water. Drain and let cool.
• Stir together in a large bowl: Juice of 1 lemon, Salt, Fresh-ground black pepper.
• Whisk in: 3 tablespoons extra-virgin olive oil.
• Add the cauliflower and toss with the dressing. Taste and add salt and lemon as needed. Add: 1/4 cup olives, pitted and coarsely chopped, 2 tablespoons chopped parsley, 1 tablespoon capers, rinsed and chopped.
• Toss gently.
• Variations
• Leave out the capers and add 1/4 cup sliced radishes.
• Instead of-or in addition to-parsley, try marjoram, basil, or mint.

CAULIFLOWER SALAD WITH OLIVES AND CAPERS

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.