Roasted Cauliflower with Ajvar Dressing Recipe

Name: Roasted Cauliflower with Ajvar Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head of cauliflower (2 3/4 pounds), core trimmed, head quartered and sliced lengthwise 1/3 inch thick; 1/2 cup extra-virgin olive oil; Kosher salt and freshly ground pepper; 1 anchovy fillet, coarsely chopped; 1 garlic clove, coarsely chopped; 3 tablespoons mild or hot ajvar; 1 tablespoon fresh lemon juice; 1 tablespoon red wine vinegar; 1 tablespoon chopped flat-leaf parsley; 1 1/2 tablespoons pine nuts, toasted

Servings: persons

1 head of cauliflower (2 3/4 pounds), core trimmed, head quartered and sliced lengthwise 1/3 inch thick
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 anchovy fillet, coarsely chopped
1 garlic clove, coarsely chopped
3 tablespoons mild or hot ajvar
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon chopped flat-leaf parsley
1 1/2 tablespoons pine nuts, toasted

1
Preheat the oven to 425.
2
Heat a large rimmed baking sheet in the oven.
3
In a bowl, toss the cauliflower with 3 tablespoons of the oil and season with salt and pepper.
4
Spread the cauliflower on the hot baking sheet and roast for 45 minutes, tossing halfway through, until tender and browned.
5
Meanwhile, heat the remaining 5 tablespoons of oil in a skillet.
6
When the oil is hot, add the anchovy; cook over moderate heat until it begins to dissolve.
7
Add the garlic and cook for 30 seconds.
8
Remove the skillet from the heat; let the oil cool for 5 minutes.
9
In a mini food processor, blend the oil with the ajvar, lemon juice and vinegar.
10
Add the parsley and pulse to combine.
11
Season the dressing with salt and pepper.
12
Transfer the cauliflower to a platter.
13
Drizzle with the dressing and sprinkle with the toasted pine nuts.
14
Serve warm.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 head of cauliflower (2 3/4 pounds), core trimmed, head quartered and sliced lengthwise 1/3 inch thick, 1/2 cup extra-virgin olive oil, Kosher salt and freshly ground pepper, 1 anchovy fillet, coarsely chopped, and more.

Yes, Roasted Cauliflower with Ajvar Dressing falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Cauliflower with Ajvar Dressing

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