Whole Roasted Cauliflower with Lemon and Caper Salsa Mark Murphy: Dingle Cookery School
Method for the salsa Put a pan on over medium heat, add the pine nuts (no oil) and cook for about 2 minutes. Remove them and chop them. Once they have cooled add them to a bowl and add the parsley, garlic, toasted, lemon zest and capers to a bowl. Add extra virgin olive oil and lemon juice. Mix this all well. Taste and adjust the season if needed (remember that the capers will be salty so you probably won’t need any extra salt). Leave this while you roast the cauliflower. for the cauliflower Preheat the oven to 180ºC Heat an ovenproof pan over a medium heat (if you don’t have a pan that can be added to the oven, you can cook the onions and then transfer them to an oven dish). Add some olive oil and add the onions and a pinch of salt. Cook theses for about 10 minutes. Keep stirring them as the cook. Once the onions have cooked take the pan of the heat.
Whatever you plan to have for dinner this Easter, this will make a great side dish! Roasting cauliflower changes cauliflower completely, it gives it a nutty flavour. It will be crunchy on the outside and should be soft on the inside. I have added a lemon and caper salsa which will add a freshness to it, but when cauliflower is roasted it will also work with spices such as turmeric or chilli. The salsa that I have included will taste is just as delicious with fish such as a black sole or with pork chops.
Brush the cauliflower with olive oil, season well with salt and pepper. Place this in the centre of the pan. Add the stock (you can use water if you have no stock as it is only being used to help the onions from browning too much). Cover the pan with foil and place in the oven. Allow this to cook for about 25 minutes. Remove the foil at this stage, if you think the onions are browning too much you can always add a little more water. Turn the heat up to 200ºC and cook for another 20-25 minutes.
Hope this dish will become a regular on your table.
Remove from the oven and allow it to cool a little before serving.
Happy Easter.
To serve spoon the salsa over the cauliflower and place the pan on the table.
Ingredients for the salsa
Bain taitneamh as!!!
2 tsp. pine nuts good bunch of flat leaf parsley, finely chopped 1 clove of garlic, crushed
The Little Cheese Shop Dingle
1 lemon, zested and juiced 1 tsp. capers, rinsed and chopped 2 tbsn. extra virgin olive oil for the cauliflower 1 large onion, sliced 3 tbsn. vegetable or chicken stock (you can use water if you have no stock, see below) olive oil salt and pepper
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