Roasted Cauliflower And Cabbage Pasta With Fried Capers And Cheddar Recipe 445 Food

ROASTED CAULIFLOWER WITH CRISPY CAPERS

Steps:

• Preheat the oven to 425 degrees F.
• Toss the cauliflower in a large bowl with 1/3 cup oil and a generous sprinkle of salt and pepper until well coated. Spread out onto 2 rimmed baking sheets. Roast until tender, stirring once or twice, about 30 minutes.
• Heat the remaining 2 tablespoons oil in a small skillet over medium-high heat. Add the capers and cook just until they burst and crisp, about 1 minute. Evenly pour over the cauliflower, add the parsley and toss to coat. Season with additional salt and pepper.

ROASTED CAULIFLOWER AND CABBAGE PASTA WITH FRIED CAPERS AND CHEDDAR RECIPE - (4.4/5)

Steps:

• Preheat oven to 425°F with a rack in the lower third and a baking sheet on the rack. Carefully remove the hot baking sheet and drizzle with 1 tablespoon olive oil. Add cauliflower and drizzle with 2 tablespoons olive oil. Season liberally with salt and pepper and shake pan to distribute cauliflower in an even layer. Return baking sheet to oven and roast until deeply golden, shaking pan halfway through, about 30 minutes. Set aside. Meanwhile, in a large skillet over medium-high heat, melt butter. Cook until lightly browned and fragrant, about 3 minutes. Add cabbage, shallot, thyme sprigs, and a healthy amount of salt and pepper. Cook, stirring, until cabbage is wilted and deeply golden, about 15 minutes. Add white wine and cook until nearly evaporated, scraping the bottom of pan to deglaze. Turn off heat until ready to assemble pasta. In a small skillet, heat remaining 1/3 cup olive oil until 350°F when read with a candy thermometer. Alternatively, you can test the oil by carefully dropping a caper into the skillet. If it sizzles vigorously, the oil is ready. Add capers and fry until crisp and light golden, about 2 minutes. Using a slotted spoon, transfer capers to a paper towel-lined plate. In a large pot of boiling salted water, cook pasta according to package directions. Drain, reserving 1 cup pasta water. Add the pasta to the skillet with the cabbage and return to a medium-high heat. Add the cheese and then the pasta water, 1/4 cup at a time, until pasta becomes slightly saucey. Fold in the roasted cauliflower, chopped thyme, and parsley. Season to taste with additional salt and pepper. Top with fried capers and serve immediately.

ROASTED CAULIFLOWER WITH CAPER BROWN BUTTER

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Trim off the bottom of the cauliflower stem to create a flat surface. Place cauliflower head onto a cutting board with the stem side facing down; cut the cauliflower vertically into 1 to 1 1/2-inch thick slices. Remove any tough stem pieces. Cut the slices into smaller pieces, about the size of florets. Place on the baking sheet and drizzle with olive oil.
• Roast in the oven for 10 minutes; flip pieces over and roast for 10 minutes more.
• Meanwhile, cut butter into 4 pieces. Melt in a small saucepan over medium heat, stirring constantly until butter begins to brown, 4 to 5 minutes. Butter will foam up, then subside. The butter should have a nutty aroma. Stir in garlic and continue stirring for 15 to 20 seconds. Add in capers and lemon pepper. Remove from heat.
• Spoon brown butter over the roasted cauliflower and serve.

ROAST CAULIFLOWER WITH CAPER DRESSING

Steps:

• Heat oven to 190C/170C fan/gas 5. Scatter the cauliflower leaves into a small roasting tin, then sit the cauliflower in the middle. Rub over the butter, sprinkle with some salt and roast for 20 mins.
• Reduce the temperature to 160C/140C/gas 3 and cook the cauliflower for 20 mins more, basting with butter. Add the oil, capers, parsley and lemon zest and juice to the hot butter and spoon over the cauliflower a few times before serving - it will soak up the dressing flavour. When you're ready to serve, cut into wedges and serve with the crisp leaves.