Roasted Cauliflower with Fried Caper Gremolata (full Recipe

• total time: 33 minutes

Ingredients

RECIPE

1 large head cauliflower, cut into medium-large florets (about 8 heaping cups)

Extra-virgin olive oil

1 tsp. ground coriander

3/4 tsp. kosher salt

1/2 tsp. black pepper

2 Tbsp. capers in brine

1/4 cup finely chopped fresh parsley

3 Tbsp. finely chopped fresh dill

1/4 cup roasted pistachios, finely chopped

1 tsp. lemon zest plus 2 Tbsp. fresh lemon juice

Pinch of chili flakes

1/2 cup plain full-fat Greek yogurt or labne

1 garlic clove, grated on a microplane

Directions

Preheat oven to 450ºF. Arrange cauliflower on a large rimmed baking sheet and toss with 3 Tbsp. extra-virgin olive oil (or avocado oil), coriander, salt, and pepper. Bake for 20 to 25 minutes, tossing once midway through, until crisp and caramelized.

Meanwhile, dry the capers very well by wrapping them in paper towels and pressing to absorb moisture. (If there is too much moisture, the oil will sputter aggressively.)

Heat 2 Tbsp. extra-virgin olive oil in a small saucepan or skillet over medium heat. Once hot, add capers and fry until the capers start to bloom and turn golden, about 3 minutes. Transfer capers and oil to a bowl and let cool for 5 to 10 minutes. (They will crisp up further as they cool.)

To the bowl with capers, add parsley, dill, pistachios, lemon zest and juice, chili flakes, and 3 Tbsp. extra-virgin olive oil. Stir, taste, and season with additional salt and pepper, if desired.

In a separate bowl, combine yogurt and grated garlic; mix well.

Spread garlic yogurt on a serving platter or bowl. Add roasted cauliflower, and spoon caper gremolata overtop.