Lemon-Caper Cauliflower

Name: Lemon-Caper Cauliflower
Yield: serves 4 to 6 as a side dish
Ingredients: 1 head cauliflower (approximately 2 pounds), cut into 1 1/2-inch florets; 1/2 cup extra-virgin olive oil; 1/2 small red onion, minced; 1 1/2 tablespoons capers, drained and mashed; 2 tablespoons pureed preserved lemon (see Note); 1 1/2 tablespoons freshly squeezed lemon juice; 2 1/4 teaspoons kosher salt; 1 1/4 teaspoons freshly ground black pepper; 1/4 cup chopped fresh flat-leaf parsley

December 22, 2011

ANYONE WHO’S COOKED WITH ME KNOWS I LOVE CAPERS. (If I had my way, I’d write a caper cookbook.) Here’s a dish I’ve made at home for years that we now sell at Pasta & Co. The rich flavor of cauliflower balances perfectly with the lemon and capers, while the red onion gives the dish a hint of color and a little crunch.

Cooks' Note

Preserved lemons are a staple of Moroccan cuisine. The lemons are packed in jars with salt for about a month until most of the moisture has been drawn out and the lemons have softened. The sour and salty flavors combine with a hint of sweetness that works well in both savory and sweet dishes. Just remember to rinse the lemons before use. You can find preserved lemons in most specialty food stores. If you can't find them, substitute 2 tablespoons lemon juice, ½ teaspoon sugar, and kosher salt to taste.

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