Lemon-Caper Cauliflower
VegetarianPreparation Time: 30 min
Cooking Time: 30 min
Serves 4
INGREDIENTS
Creamy Horseradish Sauce- 2/3 cup raw cashews, soaked in warm water for 30 minutes and drained
- 1/2 cup unsweetend almond milk
- 1 tablespoon fresh lemon juice
- 4 tablespoons Reese Prepared Horseradish
- 1 tablespoon Dijon mustard
- 2 1/2 teaspoons white wine vinegar
- 1/2 teaspoon sea salt or to taste
- Freshly ground black pepper, to taste
- 2 large heads cauliflower, outer leaves removed
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons white wine vinegar
- 3 tablespoons chopped flatleaf (Italian) parsley, plus more for garnishing
- 1 tablespoon tahini
- 1 clove garlic, minced
- 3/4 teaspoon fine-grain sea salt
- Freshly ground black pepper
- 1–2 tablespoons Reese Non Pareil Capers, drained
DESCRIPTION
Introduce this dish of tender, caramelized cauliflower florets marinated in a bright tangy marinade to your menu for a complete meal. Paired with a creamy horseradish sauce for a kick of heat to balance it all out!
DIRECTIONS
For the Creamy Horseradish Sauce:
1. Add the soaked cashews, almond milk, and lemon juice to a high-speed blender and blend on high for 2 to 3 minutes, or until smooth and creamy, stopping to scrape down the sides as needed.
2. Transfer the cream to a medium mixing bowl and whisk in the horseradish, mustard, vinegar, sea salt, and black pepper. Refrigerate for at least 1 hour to allow the flavors to meld and intensify.
For the Roasted Lemon-Caper Cauliflower:
3. Cut the cauliflower into florets and place in a large baking dish, it’s okay if they’re overlapping slightly.
4. Prepare the marinade. In a medium mixing bowl, whisk together the olive oil, lemon juice, white wine vinegar, parsley, tahini, garlic, sea salt, and black pepper to taste.
5. Pour the marinade evenly over the cauliflower, spooning excess marinade onto any spots that were missed. Marinate for 30 minutes; spoon the marinade over the cauliflower every 10 minutes to ensure they’re evenly coated.
6. After about 15 minutes of marinating, preheat the oven to 400˚F and line a large baking tray with parchment paper.
7. Remove the cauliflower from the marinade and spread them out in a single layer on the lined baking tray. Bake for 30–35 minutes, or until golden brown and tender, gently flipping at the 15-minute mark. Remove from the oven and cool slightly.
To Serve:
8. Spoon as much of the horseradish sauce as desired over each plate. Top with the cauliflower, and garnish with the capers and a sprinkle of parsley, if desired.
1. Add the soaked cashews, almond milk, and lemon juice to a high-speed blender and blend on high for 2 to 3 minutes, or until smooth and creamy, stopping to scrape down the sides as needed.
2. Transfer the cream to a medium mixing bowl and whisk in the horseradish, mustard, vinegar, sea salt, and black pepper. Refrigerate for at least 1 hour to allow the flavors to meld and intensify.
For the Roasted Lemon-Caper Cauliflower:
3. Cut the cauliflower into florets and place in a large baking dish, it’s okay if they’re overlapping slightly.
4. Prepare the marinade. In a medium mixing bowl, whisk together the olive oil, lemon juice, white wine vinegar, parsley, tahini, garlic, sea salt, and black pepper to taste.
5. Pour the marinade evenly over the cauliflower, spooning excess marinade onto any spots that were missed. Marinate for 30 minutes; spoon the marinade over the cauliflower every 10 minutes to ensure they’re evenly coated.
6. After about 15 minutes of marinating, preheat the oven to 400˚F and line a large baking tray with parchment paper.
7. Remove the cauliflower from the marinade and spread them out in a single layer on the lined baking tray. Bake for 30–35 minutes, or until golden brown and tender, gently flipping at the 15-minute mark. Remove from the oven and cool slightly.
To Serve:
8. Spoon as much of the horseradish sauce as desired over each plate. Top with the cauliflower, and garnish with the capers and a sprinkle of parsley, if desired.