Author Notes
I came upon a beautiful head of cauliflower recently and thought I'd try roasting it and dressing it with an aioli like dressing. The result was amazing and offered a nice alternative to carb laden potato salad. —inpatskitchen
Ingredients
- For the roasted cauliflower
-
1
nice size head cauliflower, broken into 1 to 2 inch florets
-
5 to 6 tablespoons
extra virgin olive oil
-
Salt and pepper
- Dressing (make while the cauliflower is roasting) and putting it all together
-
1/2 cup
mayo
-
1
large garlic clove finely minced or put through a garlic press
-
1/2 teaspoon
sweet Hungarian paprika
-
1/2 teaspoon
Dijon mustard
-
1 teaspoon
anchovy paste
-
2 tablespoons
extra virgin olive oil
-
1/4 cup
chopped parsley
-
The roasted cauliflower
Directions
- For the roasted cauliflower
-
Spread the cauliflower florets on a large rimmed baking sheet, drizzle with the olive oil and season with a little salt and pepper.
-
Toss around and then roast in a pre heated 425F oven for 25 to 30 minutes, stirring around at the 15 minute mark. You want the cauliflower to be a little browned on the edges.
- Dressing (make while the cauliflower is roasting) and putting it all together
-
Place the mayo, garlic, paprika, Dijon mustard and anchovy paste in the bowl of a mini food processor and start processing. Slowly drizzle in the 2 tablespoons of olive oil with the machine still running.
-
Place the warm roasted cauliflower in a bowl, toss with the dressing and stir in the chopped parsley. Serve warm or at room temperature.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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