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Bread cauliflower extra-virgin olive oil salt black pepper water lemon juice parsley fresh garlic lemon rind mustard rice vinegar canola oil cooking spray capers
Viewed: 46 - Published at: 3 years agoIngredients
- 1 (1-ounce) slice sourdough bread
- 1 head cauliflower
- 7 teaspoons extra-virgin olive oil, divided
- 1/4 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 2 cups water
- 1/8 teaspoon fresh lemon juice
- 3 tablespoons chopped fresh parsley
- 1 tablespoon minced fresh garlic
- 2 teaspoons grated lemon rind
- 2 teaspoons Dijon mustard
- 4 teaspoons rice vinegar
- 4 teaspoons canola oil
- Cooking spray
- 2 teaspoons capers, rinsed, drained, and chopped
Method
- Preheat oven to 350°.
- Remove crust from bread. Tear bread into very small pieces. Place on a baking sheet, and bake at 350° for 13 minutes or until toasted and golden brown, stirring occasionally. Remove from oven. Increase the oven temperature to 450°.
- Cut cauliflower into 2-inch florets, reserving stems. Place florets on a foil-lined baking sheet. Drizzle with 1 tablespoon olive oil; toss well. Bake florets at 450° for 25 minutes or until dark golden brown in spots and almost tender. Sprinkle florets with 1/8 teaspoon salt and pepper.
- Combine reserved cauliflower stems and 2 cups water in a small saucepan over medium heat; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until very tender. Drain well. Place stems, remaining 1/8 teaspoon salt, and juice in a food processor; process until smooth.
- Combine parsley, garlic, and rind in a small bowl. Combine mustard and vinegar in a small bowl. Gradually add remaining 4 teaspoons extra-virgin olive oil and canola oil to mustard mixture, stirring with a whisk.
- Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add cauliflower florets; saute 1 minute or until thoroughly heated. Stir in capers and parsley mixture. Sprinkle with breadcrumbs. Place 2 tablespoons cauliflower puree on each of 6 plates. Top each serving with 3/4 cup floret mixture; drizzle with 2 teaspoons vinaigrette.