Roasted Cauliflower & Kohlrabi
Servings 6, Total Time 45 minutes
This dish features roasted cauliflower, known for its rich, nutty flavor and tender texture, paired with crisp and refreshing kohlrabi, which adds a delightful crunch. The addition of capers brings a bright, tangy note that balances the earthiness of the vegetables. The roasting enhances the natural sweetness of the cauliflower while the kohlrabi maintains its fresh bite, making for a harmonious blend of flavors and textures. The vibrant vegetarian dish makes it a perfect side or a main dish.
Ingredients:
1 head cauliflower, cut into florets
1 cup extra virgin olive oil
2 tsp sea salt, divided
1 small kohlrabi, peeled and sliced thin
¼ cup capers, divided
2 scallion, sliced thin
1 lemon, juiced and zested
1 tbsp Dijon mustard
1 tsp black pepper
1 tsp sumac
1 tbsp minced garlic
Steps:
Preheat the oven to 425 degrees Fahrenheit.
Quarter the cauliflower and remove the ribs. Break the cauliflower into large florets.
In a large bowl, toss the florets with 2 tablespoons of olive oil and 1 teaspoon of sea salt.
Spread the cauliflower florets on a baking sheet and bake for 20 minutes, turning them halfway through the cooking time until they are barely browned and crunchy.
While the cauliflower is baking, heat a sauté pan over medium heat. Add 2 tablespoons of olive oil and fry half of the capers, shaking the pan often for even cooking. You may want to cover the pan with a lid as the capers might pop out.
Once the capers are light brown and toasted, strain them and let them drain on a paper towel.
Combine the garlic, pepper, salt, sumac, Dijon mustard, lemon juice, and zest in a separate bowl. Stir well and gradually add the remaining olive oil to emulsify the dressing.
To assemble the dish, spoon one tablespoon of dressing into the bottom of shallow bowls and add the roasted cauliflower, kohlrabi, fried capers, and sliced scallions.
Drizzle an additional tablespoon of dressing over each salad before serving. Kali Orexi!