Equipment
Ingredients
Roasted Vegetables
- 1 cauliflower, cut into bite-sized florets
- 45 g capers, drained and pat dry
- 45 ml olive oil
- 2 g black pepper, freshly cracked
Creamy Anchovy Dressing
- 120 g mayonnaise
- 5 anchovy fillets, oil-packed
- 2 garlic, cloves
- 30 ml lemon juice, freshly squeezed
- 10 g dijon mustard
- 40 g parmesan cheese, finely grated
Garnish
- 20 g parmesan cheese, shaved
- 5 g fresh parsley, chopped
- lemon zest, zested
Nutrition (per serving)
Method
Preheat the oven to 220°C (425°F). Place a rack in the center position.
Pat the drained capers very dry with paper towels to ensure crispness. In a large bowl, toss cauliflower florets and dried capers with olive oil and cracked black pepper until evenly coated.
Spread the cauliflower and capers on a large rimmed baking sheet in a single layer. Do not overcrowd. Roast for 25-30 minutes, tossing halfway through, until the cauliflower is deeply golden and tender, and capers are crispy.
While vegetables roast, prepare the dressing. Finely mince the garlic and anchovy fillets together on a cutting board, using the side of your knife to mash them into a smooth paste.
In a mixing bowl, whisk together the garlic-anchovy paste, mayonnaise, lemon juice, Dijon mustard, and grated Parmesan cheese until smooth and emulsified.
Transfer the hot cauliflower and capers to a large serving bowl. Pour the dressing over them and toss gently to coat.
Transfer to a platter. Top with shaved Parmesan, chopped parsley, and optional lemon zest. Serve immediately for warm salad, or let cool to room temperature.
Chef's Notes
- Drying the capers is crucial. If they are wet when they hit the hot oil in the oven, they will steam rather than frying into little crunchy salt bombs.
- This dressing is intentionally thick to cling to the roasted crevices of the cauliflower. Traditional Caesar dressing uses egg yolks and oil, but a mayonnaise base is more stable for warm applications.
- For an extra 'meaty' depth, add a pinch of smoked paprika to the cauliflower before roasting.
- If serving cold, chill the roasted vegetables fully before tossing with the dressing to maintain a thicker emulsion.
Storage
Refrigerator: 3 days — Best stored with dressing separate. If mixed, consume within 24 hours as cauliflower will lose crispness.
