Roasted cauliflower has a nutty, sweet flavor that’s hard to resist. This side dish is not only beautiful but exploding with flavor due to this dynamite spicy relish vinaigrette.
The jalapeno provides a green vegetable heat, the way a green bell pepper adds earthiness to a dish. The lemon and capers work well together for bright acidity. This vinaigrette is whisked together quite quickly while the cauliflower roasts in the oven and then everything is tossed together just before serving.
One of my favorite parts about this side dish is the extra sprinkle of crispy fried capers which adds a salty, crunchy nibble to the cauliflower.
1 head cauliflower, cut into bite-size florets
Olive oil (I like California Olive Ranch evoo)
Kosher salt and black pepper
1/2 lemon, juiced (or sub for a vinegar, like apple-cider)
1 large handful fresh parsley, roughly chopped
1 tablespoon capers, plus a teaspoon of brine
1 jalapeño, seeded and thinly sliced
1 teaspoon grainy dijon mustard
Spread the cauliflower on a baking sheet in a single layer. Drizzle with the oil, season generously with salt and pepper, and toss to coat. Roast the cauliflower at 425 degrees, stirring and tossing the florets halfway through, until they are golden and crispy, 30 to 35 minutes total.
While the cauliflower is roasting, cut the lemon in half, juicing one half into a bowl and storing the other for another use. Add chopped parsley, capers, and brine, jalapeno, and mustard to the bowl. While you drizzle with olive oil, whisk everything together with a fork. Taste, adjust seasoning, then set aside until cauliflower is ready to serve.
If you have time, frying turns capers into crispy salt bombs that can add a pop to any dish you make. Follow these directions.
Pull it all together
Transfer the roasted cauliflower to a serving bowl and spoon over the spicy relish. If you fried some capers, add those on top and serve.
I served the Spicy Roasted Cauliflower with simple roasted Salmon, cooked the way I always do.
Simple Roasted Salmon
Line a sheet pan with aluminum foil and place your salmon skin side down. If the salmon is not portioned yet, go ahead and cut through the meat with your chef knife but not through the skin. Season with a good pinch of kosher salt and black pepper. Drizzle lightly with olive oil. Bake at 400 degrees for 15 minutes.