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Roasted Romanesco With Capers |
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Serves: 4 Print this RecipeCauliflower is kept white by tying its leaves over the head so that sunlight can’t reach the curd, which would cause chlorophyll to develop and turn the cauliflower green. Romanesco is an Italian form of cauliflower in which the leaf covering is removed near the end of the growing season. The tips of the curd start to grow, covering the bulbous head with dozens of pale green cones. If you can’t find Romanesco, Broccoflower or green cauliflower is a perfectly good alternative. 1 head romanesco cauliflower (large) or broccoflower 2 tablespoons garlic-flavored oils Salt and ground black pepper to taste 1 tablespoon mayonnaise 2 tablespoons drained small capers, smashed Heat the oven to 400°F. Cut the cauliflower into bite-size pieces. Toss with half of the garlic oil, salt, and pepper in a roasting pan. Roast until brown and tender, about 20 minutes. Meanwhile, mix the mayonnaise, remaining oil, and capers in a large bowl. Toss with the cooked cauliflower before serving. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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