- 2 heads cauliflower
- 1 head garlic, broken into cloves skin on
- olive oil
- 1 tsp smoked paprika
- 1/2 roasted red pepper, julienned
- 2 tbsp capers
- 1/3 c. sliced or chopped almonds, toasted
- 1/2 c. chopped flat leaf parsley, packed
- juice of 1/2 large lemon, 1 small
- salt and pepper to taste
i just cut take the whole cauliflower, core it and cut it into slices. if there are any huge pieces just break them apart with your fingers. place in a bowl with garlic, toss with enough olive oil to lightly coat, salt pepper and 1/2 tsp smoked paprika. tossing it will also break up the florets more. spread evenly on a baking sheet and bake at 400 until caramelized and delicious (35 minutes but check! stir it around a couple times). set aside. once cool enough to handle remove garlic from the skin, it should be creamy but hold it’s shape.
if you don’t have any roasted pepper around just put one in the oven under the broiler and turn it until it’s bubbly on all sides. take out of the oven, put in a paper bag and then put a bowl upside down over to trap the steam. once it’s cooled remove the skin and seeds and cut into slivers. you’ll only need 1/2 a pepper for this recipe. then just toss everything together! dress with lemon, salt and pepper to taste and finish with a little drizzle of olive oil and the remaining paprika.