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Roasted Cauliflower with Olive and Caper Salsa

40 Minutes
4 Servings
13 Ingredients

Description

Ready to enjoy more vegetarian meals this season? This is a good place to start: the irresistible Roasted Cauliflower with Olive and Caper Salsa recipe. Made with Forage and Feast Pitted Kalamata Olives and Padkos Pine Kernels, it’s a gourmet celebration of plant-based cuisine. Roasted whole cauliflower, bathed in olive oil and seasoned to perfection, gets a sprinkle of Forage and Feast Parmigiano Reggiano or your preferred cheese alternative if you want to go all vegan.  The Olive and Caper Salsa features the flavours of kalamata olives, capers, red onion and parsley. If you’ve never charred a gem lettuce, this won’t be your last time. Time on the grill enhances its natural sweetness and gives it a subtle smokiness.  Enjoy this Roasted Cauliflower with Olive and Caper Salsa recipe as a main dish or a flavourful side. Get all the ingredients you need in-store and on Checkers Sixty60 for delivery to your door.

Directions

1. To prepare the cauliflower, trim any excess leaves from the cauliflower and gently score the base.

2. In a large pot, bring water to a boil. Submerge the entire cauliflower head, reduce heat to a simmer and cook for 10 minutes. Once done, remove the cauliflower and pat dry.

3. Drizzle the cauliflower with olive oil, season with salt, pepper and a sprinkle of grated cheese. Roast in the air fryer at 190ºC for 15 – 20 minutes or until golden and tender when pierced with a knife.

4. For the Salsa, combine all the ingredients and give it a good stir. Season to taste and set aside, allowing the flavours to meld.

5. Drizzle the baby gem lettuce with olive oil and sear in a hot grill pan until perfectly charred. Remove from heat and set aside.

6. To serve, arrange the roasted cauliflower on a serving platter. Spoon the vibrant salsa generously over the top. Add the charred gem lettuce and a sprinkle of toasted pine nuts.

Ingredients

For the Roasted Cauliflower:

  • 1 whole cauliflower; washed
  • 3 tbsp. (45ml) olive oil 
  • Salt and pepper 
  • 2 tbsp. (30ml) Forage and Feast Parmigiano Reggiano (or your preferred cheese alternative); grated

 

For the Olive and Caper Salsa: 

  • ½ cup (125ml) Forage and Feast Pitted Kalamata Olives; roughly chopped 
  • 2 tbsp. (30ml) capers
  • 1 tbsp. (15ml) red onion; finely chopped
  • ¼ cup (60ml) flat leaf parsley; roughly chopped 
  • 1 clove of garlic; crushed
  • 2 tbsp. (30ml) olive oil 
  • 1 tbsp (15ml) Forage and Feast Red Wine Vinegar 
  • Salt and pepper, to taste 

 

For the Charred Gem Lettuce: 

  • 3 baby gem lettuce heads; halved 
  • 2 tbsp. (30ml) Padkos Pine Kernels; lightly toasted
  • 2 tsp. (10ml) olive oil 
  • Salt and pepper to taste