Ingredients

1 head of cauliflower, outer green leaves removed, broken into bite-sized florets

2 cloves of garlic, minced

1 small red chili, deseeded and sliced

1 tbsp capers

juice of 1 and a half lemons

olive oil

sea salt

freshly ground pepper

preparation

Preparation

Roast Cauliflower with Chili, Garlic, Capers & Lemon Read original issue here ingredients makes 4

1 head of cauliflower, outer green leaves removed, broken into bite-sized florets 2 cloves of garlic, minced 1 small red chili, deseeded and sliced 1 tbsp capers

  1. Preheat your oven to 425°F.

  2. Blanch the cauliflower in salted boiling water for about 2-3 minutes, then drain in a colander. When it’s completely dry, add to a roasting pan. Season with salt and pepper.

  3. With a pestle and mortar, bash the chili, garlic and a pinch of salt until it forms a paste. Add 2-3 tablespoons of olive oil, mix and pour over cauliflower. Pour over the juice of 1 lemon, and reserve the rest. Toss to coat every floret.

  4. Roast uncovered for 25-30 minutes, mixing once or twice to even out the browning.

  5. Remove from oven and sprinkle immediately with lemon and capers. Toss to coat.