Filter
Reset
Sort ByRelevance
Styx1017
Yotam ottolenghi's roasted cauliflower
Yotam Ottolenghi's roasted cauliflower with capers, mustard, spinach and tomatoes
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Let the capers drain and finely chop the garlic. Divide the cauliflower into florets.
-
Cut the dill finely and halve the tomatoes.
-
Puree the capers with the mustard, garlic, vinegar and some salt and pepper. Add the olive oil in a fine trickle.
-
Boil the cauliflower florets for 3 minutes in a pan of boiling, salted water. Drain them in a colander and rinse them cold under the running tap. Drain.
-
Mix the olive oil with salt and pepper through the drained cauliflower.
-
Heat a grill pan. Roast the cauliflower florets in a few portions - do not put them too close together. Turn halfway and do in a bowl.
-
When the cauliflower is still hot, add the dressing, dill, tomatoes and spinach. Scoop everything together and season with salt and pepper.
-
Serve the cauliflower warm or lukewarm. Bon appétit! .
Blogs that might be interesting
-
15 minSide dishfrozen giant prawn, garlic, lemon, traditional olive oil,king prawns with lemon
-
50 minSide dishgreen beans, spring trip, extra virgin olive oil, shiitake, bacon, flat leaf parsley, garlic, shallot, dry white wine,vegetable plate with parsley vinaigrette
-
15 minSide dishground coriander (ketoembar), ground turmeric (koenjit), chili powder, ground coconut, sunflower oil, fresh ginger, cumin seeds, baking flour, fresh coriander,indian cauliflower salad with coconut
-
10 minSide dishready-to-eat avocado, lime, water, jalapeño pepper,spicy avocado sauce with lime
Nutrition
345Calories
Sodium23% DV540mg
Fat48% DV31g
Protein10% DV5g
Carbs3% DV9g
Fiber20% DV5g
Loved it