This roasted cauliflower salad with lemon and capers is a deliciously easy way to make the most of any leftovers. The sweetness of the roasted cauliflower is wonderful with the classic combo of salty... capers and a sharp, lemony dressing. It makes the perfect antipasto or side dish.
Break the cauliflower into large florets. Place in a single layer in a saute pan and add 1 cup of the water. Sprinkle with salt. Cover and bring to a boil over medium-high heat. Steam for 5 minutes or until the florets can just be pierced with a fork. Drain. Set the florets aside on a paper towel to absorb any excess moisture. Break the largest florets into 2-3 pieces (this can be done ahead of time).
Line a baking sheet with parchment paper and drizzle with 1½ tablespoons of the olive oil. Place the drained cauliflower onto the prepared baking sheet in a single layer. Turn the florets to coat in the olive oil. Roast in the oven for 10 minutes. Turn the florets over and cook 10 minutes more to brown the other sides. The florets will be soft and covered in brown spots.
Meanwhile, make the dressing. Put the lemon juice in a large bowl. Gradually beat in the remaining olive oil. If the dressing seems too sharp, beat in the water a teaspoon at a time until desired sharpness is reached. Stir in the capers. Let sit for 5 minutes. Taste for salt. Add the roasted cauliflower and toss to coat. Let sit for 10 minutes for the flavors to blend. Serve at room temperature.
If you can’t find salted capers, use bottled capers under vinegar or brine. Rinse very well before adding to the dressing.
Speaking of the dressing, you can take out 1 tablespoon of the olive oil and substitute with water to lighten it. Or you can just toss the cauliflower in ½ of it and add the rest as needed. The dressing will keep in the fridge up to 4 days.