Last time I was in New York City, I had the most delicious roasted cauliflower appetizer at Joseph Leonard in the West Village - so delicious that I had to make it myself and share the recipe with you. If you, your children or grandchildren like crunchy cauliflower, you’ll love this dish! I found a very simple way to make it, which tastes almost as good as the restaurant version!
The secret ingredient is sautéed red onions, which really add a big flavor punch to this salad. Capers too! It does take a few steps to make, but it’s straightforward and so gratifying when you taste the flavor. I hope your family likes them as much as I do!
- ½ red onion, thinly sliced
- 1 head cauliflower
- 4 tablespoons olive oil
- 2 tablespoons white balsamic or rice vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon capers, drained
- Kosher salt
- Black pepper
- Cut cauliflower into florets (but I prefer buying a bag of pre-cut florets), and preheat oven to 400 degrees F.
- Toss florets with a tablespoon of vinegar and 2 tablespoons of oil, generous kosher salt and pepper. Place on a baking sheet and throw into the oven!
- While cauliflower gets nice and crispy in the oven (which will take roughly 30 minutes), slice up a red onion and throw it into an oiled saute pan. Cook them until they’re nice and brown on the edges.
- Combine remaining vinegar, oil and mustard into a small bowl and stir together into a dressing.
- Once cauliflower and onions are nice and brown, combine them into a bowl with the drained capers and dressing. Toss until well mixed, maybe add an extra splash of salt and pepper, and enjoy!