Roasted Cauliflower with Caper Aioli Recipe

Name: Roasted Cauliflower with Caper Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower, cut into florets; 4 ounces prosciutto, sliced thick and cut into 1/4-inch dice; 1/2 cup pitted dates, chopped; 1/4 cup extra-virgin olive oil; 1/2 teaspoon salt; 1/4 teaspoon red pepper flakes; 1 tablespoon chopped parsley leaves, for garnish; Caper Aioli, recipe follows; 1 cup mayonnaise; 1/2 teaspoon salt; 1 tablespoon extra-virgin olive oil; 3 tablespoons capers, chopped; 1 teaspoon caper brine; 1 tablespoon chopped parsley leaves

Servings: persons

1 head cauliflower, cut into florets
4 ounces prosciutto, sliced thick and cut into 1/4-inch dice
1/2 cup pitted dates, chopped
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 tablespoon chopped parsley leaves, for garnish
Caper Aioli, recipe follows
1 cup mayonnaise
1/2 teaspoon salt
1 tablespoon extra-virgin olive oil
3 tablespoons capers, chopped
1 teaspoon caper brine
1 tablespoon chopped parsley leaves

1
Preheat the oven to 375 degrees F.
2
Combine the cauliflower, prosciutto, dates, olive oil, salt and red pepper flakes in a large mixing bowl.
3
Mix well to coat and place onto a sheet pan.
4
Place in the top half of the oven and roast until the cauliflower is fork tender and light brown, about 30 to 40 minutes.
5
Remove from oven, transfer to a decorative bowl and serve warm with the caper aioli on the side.
6
Rub the inside of a decorative bowl with the garlic clove.
7
Put the mayonnaise, salt, olive oil, capers, caper brine and parsley in a mixing bowl and mix well to combine.
8
Transfer to the decorative bowl and serve with roasted cauliflower.

627

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 14 ingredients. The key ingredients include: 1 head cauliflower, cut into florets, 4 ounces prosciutto, sliced thick and cut into 1/4-inch dice, 1/2 cup pitted dates, chopped, 1/4 cup extra-virgin olive oil, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Cauliflower with Caper Aioli

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