Roasted Cauliflower with Spring Garlic, Parsley, Capers and Jalapeno

Deeply roasted cauliflower is intensly satisfying on its own, but when tossed with spring garlic, salty capers, olives and spicy Jalapenos, it’s packed with flavor and umami, and irresistible side dish for any occasion. Toss with a drained can of black beans and serve over brown rice to make this into a complete meal.

Serves 4-6
Recipe adapted from www.epicurious.com

Ingredients

• 1 head cauliflower, quartered, cored and cut into bite sized florets
• 3-4 Tablespoons extra virgin olive oil, plus more for drizzling
• Salt and freshly ground black pepper
• 1 stalk green/spring garlic, trimmed and thinly sliced (white and light green parts only) or 1 rehydrated Maranatha Farms Garlic Coin
• 1 lemon
• 1 large handful fresh parsley (about ½ cup), roughly chopped
• 2 teaspoons capers
• ½ cup pitted green olives, roughly chopped
• 1 jalapeno, seeded and thinly sliced
• Flaky sea salt, for serving

Method

1. Preheat oven to 425 degrees Fahrenheit. Spread the cauliflower on a baking sheet in a single layer. Drizzle with the oil, season generously with salt and pepper and toss to coat. Roast the cauliflower, tossing the florets halfway through until deep golden and crispy, about 30 minutes. In the final 2 minutes of cooking, using a wooden spoon or other heat-safe cooking utensil, add in spring garlic and gently stir to combine.
2. While the cauliflower is roasting, use a vegetable peeler to peel 3 strips of zest from the lemon. Cut each strip crosswise into very thin slices. Cut the lemon in half, reserving one half and storing the other half for another use.
3. Transfer the roasted cauliflower and spring garlic to a serving bowl. Top with the parsley, capers, olives, jalapeno and sliced lemon zest. Squeeze the fresh juice from the lemon half over the mixture and drizzle everything with more olive oil. Toss to coat all of the ingredients, and sprinkle with a pinch or two of the flaky salt before serving.