Italian Roasted Cauliflower with Sundried Tomatoes, Capers and Crispy Almonds
This recipe for dressed up roasted cauliflower is a delightful mix of the sweet and salty flavours of southern Italy. Tender crisp cauliflower is tossed in a garlic and tomato olive oil dressing, and combined with sundried tomatoes, crunchy almonds and zesty capers for a side dish that will impress!
Ingredients
- 1 Large Head of Cauliflower, cut in bite size florets
- 2 Tbsp + 1/4 cup Extra Virgin Olive Oil
- 1/4 tsp Kosher Salt + Freshly Ground Black Pepper
- 1/2 cup Whole Almonds, coarsely chopped
- 2 cloves Garlic, minced
- 2 Tbsp Tomato Paste
- 2 Tbsp Honey
- 3 Tbsp Capers
- 1/4 cup Oil-packed Sundried Tomatoes, drained and sliced
- 1/2 cup chopped Italian parsley
Instructions
- Preheat the oven to 425F. Line a large baking sheet with parchment paper.
- On the baking sheet, toss the chopped cauliflower with 2 Tbsp olive oil, 1/4 tsp kosher salt and a few cracks of freshly ground black pepper. Roast the cauliflower for 20 minutes, flipping half way through, until tender and golden brown in places.
- While the cauliflower is roasting, warm 1/4 olive oil in a large and deep skillet over medium heat, swirling the pan to coat. Add the chopped almonds and fry, stirring frequently until they are well coated and lightly golden, about 1-2 minutes. Add the garlic and stir for 30 seconds, just until fragrant. Ad the tomato paste and stand back as it will splatter. Cook the tomato paste for 1 minute, stirring constantly, until it has darkened slightly and has blended with the olive oil. Stir in the honey to finish the dressing, then turn off the heat. Add the capers and sundried tomatoes and stir to combine.
- Once the cauliflower has finished roasting, add it to the skillet and toss it in the sundried tomato mixture until it is evenly coated and orange all over. Stir in the parsley and season with salt and pepper to taste. Serve immediately.