cookware
1 | Preheat the oven to 375°F. |
2 | Invert the cauliflower and core it with a paring knife. Angle the paring knife at about 45 degrees towards the inside the cut a circle around the core. The core should twist off easily. |
3 | Transfer the whole cauliflower head, right side up, into a small stainless skillet. Drizzle with olive oil and evenly season with salt. Roast for 25 minutes. |
4 | Flip the cauliflower upside down. Drizzle with olive oil and roast for another 25 minutes until the core is soft. The paring knife should easily pierce through it. |
5 | In a small saucepan, melt the butter then fry the capers in the butter until they burst, about 2 minutes. |
6 | Add the almonds and toast until golden brown. |
7 | Serve the cauliflower directly out of the skillet or transfer it to a large shallow bowl. Cut into quarters if desired and spoon the butter, capers, and almonds over it. |
source: adapted from Gabrielle Hamilton's Prune
notes
We use finely ground sea salt for this recipe because we found that our every day salt (Himalayan pink sea salt) would bounce off the cauliflower instead of stick to it. The finely ground sea salt sticks to the food nicely.
To neatly crush the nuts, we place then in a ziplock bag and then gently pound them with a rolling pin.
To neatly crush the nuts, we place then in a ziplock bag and then gently pound them with a rolling pin.
