This was a crowd pleaser and great addition to the “put Caesar dressing on every salad” cannon. It comes from Andy Baraghani in NY Time Cooking but we have added a couple of small embellishments to round it out somewhat.
For this you’ll need 1/2 to 1 head of cauliflower, 1/4 cup capers, 1/4 olive oil (plus more for dressing the cauliflower), 1 lemon (zest & juice), 1/2 cup parmesan (grated), 1/4 cup mayo, 1 Tbsp dijon mustard, 2-4 anchovies (in oil, finely chopped), 2 cloves garlic (finely chopped or minced), 1/2 parsley leaves (chopped), 1/2 head radicchio (chopped), salt, pepper.
Preheat the oven to 450.
Break off the extra leaves and cut out the core of the cauliflower head. Slice the head into 1″ thick slices and then break off the florets into 2-3″ pieces. Place in a large bowl and toss them together (with your hands) with the capers, 2-3 Tbsp olive oil, salt and pepper to coat everything. Spread into an even, single layer on a baking sheet and place into the oven. Bake for 30 mins, turning once, until just browned on both sides.
Zest and juice the lemon into a medium bowl. Add the parmesan, mayo, mustard, anchovies and garlic. Blend together using a fork or spoon to gently crush the garlic and anchovies against the side. Add salt and pepper to taste and blend well.
Remove the cauliflower from the oven and let cool for about 10-15 mins. Meanwhile place the chopped radicchio and parsley into a large serving bowl. Add the (now cooled) roasted cauliflower and the dressing and toss well to coat everything. Add some addition grated parmesan onto the top for serving.
Dinner at Our Place 