Prep 35 mins
Cook 25 mins
This recipe is for people who thinks they don't like cauliflower & people who LOVE it. This recipe comes from the same paper that I got the recipe for "Brussel Sprouts Love Them or Leave Them" #110372. I hope that people who thinks they don't like cauliflower will enjoy this recipe.
- 1 cauliflower, cut into flowerets
- 1 -2 tablespoon olive oil
- 3 garlic cloves, chopped finely
- 1 lemon, juice and zest of
- 1 teaspoon red pepper flakes
- 3 sprigs fresh thyme
- 1⁄2 cup olive oil
- 2 -3 tablespoons sun-dried tomatoes, chopped
- 2 -3 tablespoons kalamata olives, chopped
- 2 tablespoons capers
- Preheat oven to 400 degrees.
- Toss the cauliflower pieces in a tablespoon or 2 of olive oil and place on baking sheet (lined with release foil works great for easy cleanup);Roast for about 20 minutes until brown and crispy on the edges.
- While the cauliflower is baking, place the garlic, lemon zest, lemon juice, red pepper, and thyme in a sauce pan with the 1/2 cup olive oil; heat over medium low heat for 20 minutes.
- When the cauliflower is done, place in a bowl and pour oil mixture over cauliflower; add the sun dried tomatoes and capers and stir all together to combine; Serve hot or at room temperature.
Wow, what an awesome side dish! I skipped the 1/2 cup oil and used less red pepper flakes. This is really a great cooking method as well as a wonderful combo of flavors.
Let me start off by saying I am not a fan of capers, and I really don't like olives, BUT now that I've made this recipe (numerous times), I wouldn't even dream of making it without them. When I first saw the recipe, and even after reading the reviews, I was sceptical. Olives and capers - yuk! Tomatoes and lemon? It will be way too acidic! But it sounded interesting so I gave it a try. The first time I did this I divided the recipe in half and did 'my' half without the capers and olives, and my 'Hubby's' half with. Mine was really good so I tried his and it was amazing! So much better! I must admit I was really surprised at how good this is. I play with the red pepper flake amount depending on who I'm serving this to. I've also made this with fresh tomatoes and it ends up with a different consistency, but it's very good as well. I'll whip up a batch, let it cool and we'll take it as a veggie filling for panini sandwiches (we'll add a touch of parmesan cheese) on a picnic lunch. It's great at room temperature! In fact I think it gets better while it sits and the flavours are more pronounced at room temperature. The instructions are clear and easy to follow, and the recipe is a winner as is! This recipe is in my regular repertoire now, and I would definitely recommend to anyone to give it a try. In fact, I'll be making this for part of out Thanksgiving dinner this year. Thanks, Barb! This is a great recipe! A sure winner.
YUM YUM YUM!!!!! I didn't even add the kalamata's tonight (didn't have any) and this was insanely good! I increased the garlic and eyeballed everything else. Definite repeater in my house! Wonderful!