|Roasted Cauliflower with Capers and Almonds|
At this point in our lives, our weeknight dinners are pretty simple-usually, soup, salad or protein with a vegetable. They aren’t very interesting or exotic, but they allow us to indulge on the weekends. That said, I’ve been making en effort to find interesting vegetable. This roasted cauliflower is one of my new staples-it a lot of flavor and texture and is so delicious you don't realize you're eating a vegetable.
I make two changes to this recipe to suit our tastes-First, I use whole almonds that I chop into pieces because I like the crunch and texture whole almonds provide. Second, instead of roasting the cauliflower for 15 minutes, I roast it for about 30-40 minutes, because I like when the cauliflower is charred.
This recipe is available in Happy Cooking by Giada DeLaurentiis
|making the topping|
|ready to be roasted|
|extra charred with Parmigiana-Reggiano|