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Roasted Cauliflower Two Ways with Capers
The secret here is blending half the roasted vegetables into a rich, buttery puree while keeping the rest whole for a satisfying textural contrast. Briny capers, fragrant rosemary, and sweet roasted onions bring deep, savory flavors to the plate. It's a beautiful vegetarian starter for a dinner party or a comforting side dish for your next meal. A final drizzle of olive oil ties the creamy and crispy elements together perfectly.
Equipment
- Oven
- Food processor
Ingredients
- 1 small cauliflower (about 500g), trimmed
- 1 medium onion, finely sliced
- 2–3 garlic cloves, peeled and bashed
- 1 tsp roughly chopped rosemary
- 2 tbsp olive or rapeseed oil
- 2 tbsp capers, rinsed and drained A knob of butter
Instructions
- 1Heat the oven to 180C (160C fan or gas mark 4).
- 2Chop the cauliflower into small florets about the size of a golf ball. Toss them in a roasting pan along with the sliced onion, smashed garlic, rosemary, chili flakes, olive oil, and capers.
- 3Season the mixture generously with salt and pepper, stirring to coat everything evenly. Roast in the oven for 35 to 40 minutes, stirring halfway through so they brown evenly and become tender. Don't skip the stirring, as it ensures the florets caramelize on all sides instead of steaming.
- 4Transfer half of the roasted vegetable mixture into a food processor. Add the butter and two tablespoons of water, then blend until it forms a thick puree. Pour in a splash more water if it's too thick. Season with additional salt and pepper to taste.
- 5Spoon the warm puree onto serving plates. Top with the remaining roasted cauliflower florets, onions, and capers, then drizzle a little extra virgin olive oil over each plate.
Notes
- Variation: Dried chili flakes are optional but add a nice background heat to the roasted vegetables.
- Storage: Keeps in the fridge for up to 3 days in an airtight container. Reheat the puree and florets separately if possible.
- Tip: Make sure the cauliflower florets are cut to a similar size so they roast at the exact same rate.