Roast Cauliflower with Tonnato Sauce
Equipment
- sheet pan
- small food processor
Ingredients
- 1 large Cauliflower broken into florets
- chopped parsley for garnish
- ¼ cup extra-virgin olive oil, plus more for the cauliflower
- 8 oz Italian tuna in olive oil, drained
- 4-6 oil-packed anchovies, drained however many you can handle
- 2 tbsp capers
- ¼ cup mayo
- 3 tbsp lemon juice
- ¼ tsp freshly cracked black pepper
Instructions
Roast Cauliflower
- Preheat the oven to 400℉.
- Chop the cauliflower into bite sized floret. Place them on a baking sheet. Drizzle very lightly with olive oil and kosher salt. ( there will be plenty in the sauce)
- Place the try in the oven and roast until edges are crispy and golden about 20-25 minutes. Transfer on to a platter. Garnish with chopped parsley.
Tonnato sauce
- While the cauliflower roasts make the sauce: In a food processor, combine the 1/4 cup of olive oil with the drained tuna, lemon juice, black pepper, anchovies, capers and mayonnaise. (I don't add salt, tuna, mayo, caper, anchovies are enough salty, check before adding g to suit your taste).
- Process until smooth. Scrape the tonnato sauce into a serving bowl, cover and refrigerate. Makes about one cup.
- Drizzle or serve alongside the roast cauliflower. enjoy!!!
- Recipe adapted from Bon Appetit Magazine.
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