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Cauliflower with Eggs, Capers and Lemon
In classic French cooking, “à la polonaise” refers to a garnish of breadcrumbs, chopped hard-cooked egg, butter and parsley; cauliflower commonly receives this treatment. In this recipe, we lighten things up—but retain the essence of chou-fleur à la polonaise—by using fruity olive oil instead of butter and panko breadcrumbs that toast up crisp and airy. Briny capers and lemon also add lots of spark. Serve this as a side or as a light meal with a simple green salad alongside.
4
Servings
Tip
Don’t stir the cauliflower during the first 20 minutes of roasting. This allows the florets to brown nicely, which develops a rich, nutty flavor.
45 minutes
Ingredients
-
3
pound head cauliflower, trimmed and cut into 1-inch florets
-
¼
cup plus 2 tablespoons extra-virgin olive oil, divided, plus more to serve
Directions
-
01Heat the oven to 475°F with a rack in the middle position. On a rimmed baking sheet, drizzle the cauliflower with the ¼ cup oil, sprinkle with salt and pepper, then toss. Roast without stirring until tender and browned, about 20 minutes.
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