baked cauliflower & capers
When I was a kid, I used to eat cauliflower out of the microwafe, very softly cooked, with butter and ketchup. Today however, I have a different way of eating this vegetable! Inspired by the “Bauernschänke” Restaurant in Zurich, I tried to copy that recipe which tastes divine. It is somehow different as I did not find out the spices they use, but still it tastes amazing! Roasted in the oven (tastes almost like deep-fried but is of course a much healthier version), spiced up with a lot of chili and capers, and breaded in order to turn crispy. Try these with a dip for a starter, or simply as a healthy side dish for meat or fish.
Ingredients for 4 (as a side dish):
TBS = table spoon (big)
TS = tea spoon (small)
800g cauliflower (approximately, it will be less once you removed the stalk and leafs)
4 TBS breadcrumbs (finely ground)
0.5 TS very hot chili powder
1 TS onion powder
1 TS salt
1 TS sweet paprika
1 TS black cumin (optional)
0.5 TS rosemary powder (or 1 TS fresh rosemary, finely chopped)
0.5 garlic clove
2 TBS fresh, small capers
Flour (just a bit for dusting)
Olive oil (just a bit)
Cut the cauliflower into florets and cut these in boiling, unsalted water for five to six minutes, drain.
In a big plate, mix the breadcrumbs with all the spices and the salt and set aside.
In another plate, scramble the egg together with the pressed garlic
Now dust the pre-cooked cauliflower florets (they should not be too wet anymore) with flour, then toss them in the egg-mixture, then into the spiced breadcrumbs, making sure they are covered all over. Make several portions in order not to overload it. Then distribute on a baking tray covered with baking paper.
Sprinkle some olive oil, just a dash, on top of the florets, and distribute the capers on top.
Bake at 200 degrees (circulating air) for 20 minutes until crispy and slightly brown.