Roasted Cauliflower with Caper Aioli

ClikChik · 03-05-2006, 12:38 PM

Saw this on Food Network today and it sounds wonderful:

1 head cauliflower, cut into florets
4 ounces prosciutto, sliced thick and cut into 1/4-inch dice
1/2 cup pitted dates, chopped
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 tablespoon chopped parsley leaves, for garnish
Caper Aioli, recipe follows

Preheat the oven to 375 degrees F.
Combine the cauliflower, prosciutto, dates, olive oil, salt and red pepper flakes in a large mixing bowl. Mix well to coat and place onto a sheet pan. Place in the top half of the oven and roast until the cauliflower is fork tender and light brown, about 30 to 40 minutes. Remove from oven, transfer to a decorative bowl and serve warm with the caper aioli on the side.

Caper Aioli:
1 cup mayonnaise
1/2 teaspoon salt
1 tablespoon extra-virgin olive oil
3 tablespoons capers, chopped
1 teaspoon caper brine
1 tablespoon chopped parsley leaves
Rub the inside of a decorative bowl with the garlic clove.
Put the mayonnaise, salt, olive oil, capers, caper brine and parsley in a mixing bowl and mix well to combine. Transfer to the decorative bowl and serve with roasted cauliflower.

aim in Fla*working · 03-05-2006, 12:57 PM

oh my that sounds DELISH!!!!!!!!!!!!!!!!!!!!!!

shawneesioux · 03-05-2006, 04:50 PM

This does indeed sound YUM!

...any ideas for a good sub to replace those carb-laden sweet Dates?
Olives would be festive; maybe added in after the roasting ..(LOL, I've never seen a roasted oilve, might be interesting.....

Thanks for posting the recipe.

Shawnee

ClikChik · 03-05-2006, 07:08 PM

Hiya Shawnee! I would probably just leave 'em out...but i think roasted olives would be a great idea! I have made Michael Chiarellos' recipe for roasted olives and I thought they were delicious.

2 tablespoons extra-virgin olive oil
6 large cloves garlic, unpeeled, lightly crushed
5 or 6 fresh thyme sprigs
1 pint (about 2 cups) oil-cured black olives
1/2 pint (about 1 cup) Niçoise or Arbequina olives
4 orange zest strips

Preheat the oven to 400ºF.
Cook the olive oil and garlic cloves in an ovenproof skillet over moderate heat until the cloves begin to sizzle and caramelize lightly. Add the thyme sprigs and let them sizzle in the oil for about 30 seconds. Add the olives and stir until they are hot throughout, 2 to 3 minutes. Add the orange zest.

Transfer the skillet to the oven and bake, stirring occasionally, until the olives start to soften, 5 to 8 minutes. Serve warm.

Once I left out the orange zest and used lots of red pepper flakes.

shawneesioux · 03-05-2006, 08:00 PM

ClikChik

Thanks for expanding my culinary horizons...I'm thinking this roasted olive thing is a teriffic recipe for my next family get-together.

LOL, I have an adult DS who fancies himself a gourmet cook..(well, he is darn good, but NOT LC!)...hehee, since he's also an olive affectionado, Oh, Boy!...his ol' Mom can one-up him with this

(can ya tell there's a bit of cooking competivness in the family?)

Thanks!

Shawnee

pocahontas · 03-06-2006, 06:52 PM

OOOOOOOOh! I saw this episode too! I cant wait to try it........yum!

03-05-2006, 12:38 PM	#1
ClikChik MAJOR LCF POSTER! Join Date: Jan 2003 Location: Cumberland Plateau, Tn Posts: 1,414 Gallery: ClikChik Stats: 137.6/122/115 and 5' WOE: WW Flex Start Date: Feb 21, 2007	Roasted Cauliflower with Caper Aioli Saw this on Food Network today and it sounds wonderful: 1 head cauliflower, cut into florets 4 ounces prosciutto, sliced thick and cut into 1/4-inch dice 1/2 cup pitted dates, chopped 1/4 cup extra-virgin olive oil 1/2 teaspoon salt 1/4 teaspoon red pepper flakes 1 tablespoon chopped parsley leaves, for garnish Caper Aioli, recipe follows Preheat the oven to 375 degrees F. Combine the cauliflower, prosciutto, dates, olive oil, salt and red pepper flakes in a large mixing bowl. Mix well to coat and place onto a sheet pan. Place in the top half of the oven and roast until the cauliflower is fork tender and light brown, about 30 to 40 minutes. Remove from oven, transfer to a decorative bowl and serve warm with the caper aioli on the side. Caper Aioli: 1 cup mayonnaise 1/2 teaspoon salt 1 tablespoon extra-virgin olive oil 3 tablespoons capers, chopped 1 teaspoon caper brine 1 tablespoon chopped parsley leaves Rub the inside of a decorative bowl with the garlic clove. Put the mayonnaise, salt, olive oil, capers, caper brine and parsley in a mixing bowl and mix well to combine. Transfer to the decorative bowl and serve with roasted cauliflower. __________________ [COLOR="Indigo"]My greatest fear is that there is no PMS and this is just my personality... ~~Teresa~~ Ever feel like your guardian angel went out for a smoke? [/COLOR]

03-05-2006, 07:08 PM	#4
ClikChik MAJOR LCF POSTER! Join Date: Jan 2003 Location: Cumberland Plateau, Tn Posts: 1,414 Gallery: ClikChik Stats: 137.6/122/115 and 5' WOE: WW Flex Start Date: Feb 21, 2007	Hiya Shawnee! I would probably just leave 'em out...but i think roasted olives would be a great idea! I have made Michael Chiarellos' recipe for roasted olives and I thought they were delicious. 2 tablespoons extra-virgin olive oil 6 large cloves garlic, unpeeled, lightly crushed 5 or 6 fresh thyme sprigs 1 pint (about 2 cups) oil-cured black olives 1/2 pint (about 1 cup) Niçoise or Arbequina olives 4 orange zest strips Preheat the oven to 400ºF. Cook the olive oil and garlic cloves in an ovenproof skillet over moderate heat until the cloves begin to sizzle and caramelize lightly. Add the thyme sprigs and let them sizzle in the oil for about 30 seconds. Add the olives and stir until they are hot throughout, 2 to 3 minutes. Add the orange zest. Transfer the skillet to the oven and bake, stirring occasionally, until the olives start to soften, 5 to 8 minutes. Serve warm. Once I left out the orange zest and used lots of red pepper flakes. Last edited by ClikChik; 03-05-2006 at 07:09 PM..

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03-05-2006, 12:57 PM	#2
aim in Flaworking Way too much time on my hands! Join Date: Jan 2002 Posts: 11,024 Gallery: aim in Flaworking	oh my that sounds DELISH!!!!!!!!!!!!!!!!!!!!!!

03-05-2006, 04:50 PM	#3
shawneesioux Very Gabby LCF Member!!! Join Date: Jun 2002 Location: Pacific NW Posts: 3,963 Gallery: shawneesioux Stats: 170/128 Maintaining since Aug. 2001. Young 62 Y.O WOE: just Low Carb my own style Start Date: 01/30/01	This does indeed sound YUM! ...any ideas for a good sub to replace those carb-laden sweet Dates? Olives would be festive; maybe added in after the roasting ..(LOL, I've never seen a roasted oilve, might be interesting..... Thanks for posting the recipe. Shawnee

03-05-2006, 08:00 PM	#5
shawneesioux Very Gabby LCF Member!!! Join Date: Jun 2002 Location: Pacific NW Posts: 3,963 Gallery: shawneesioux Stats: 170/128 Maintaining since Aug. 2001. Young 62 Y.O WOE: just Low Carb my own style Start Date: 01/30/01	ClikChik Thanks for expanding my culinary horizons...I'm thinking this roasted olive thing is a teriffic recipe for my next family get-together. LOL, I have an adult DS who fancies himself a gourmet cook..(well, he is darn good, but NOT LC!)...hehee, since he's also an olive affectionado, Oh, Boy!...his ol' Mom can one-up him with this (can ya tell there's a bit of cooking competivness in the family?) Thanks! Shawnee

03-06-2006, 06:52 PM	#6
pocahontas Way too much time on my hands! Join Date: Jun 2002 Location: San Francisco Bay Area Posts: 14,902 Gallery: pocahontas Stats: Pregnant! WOE: LC Primal	OOOOOOOOh! I saw this episode too! I cant wait to try it........yum!