CAULIFLOWER ROASTED WITH PECAN OIL

CAULIFLOWER ROASTED WITH PECAN OIL

There is something about roasting Cauliflower in the oven that changes it into a whole "new" vegetable. I like it infinitely better than steamed or boiled Cauliflower and use it as is as an accompaniment to roasted meats and fishes and also use it to toss with pasta and rice. The pecan oil adds a nice rich flavor and finish. I'm especially fond of that produced by California Press Nut Oils: 707.944.0343. www.californiapress.com

Ingredients

1 large head Cauliflower
1/2 cup or so fragrant Pecan oil
Salt and freshly ground pepper

Remove green leaves from cauliflower and slice vertically into 1/2 inch thick slices. Brush both sides of slices liberally with the pecan oil and season lightly with salt and pepper. Lay slices in a single layer on a clean baking sheet and roast in a preheated 375 degree oven for 30 - 35 minutes or until top of cauliflower is lightly browned and tender. Bottoms will be a deeper golden brown. Remove from oven and brush with any remaining oil. Serve warm or at room temperature.

For a delicious vegetable side dish, coarsely chop the cauliflower and toss with chopped toasted pecans, fried capers (method follows), slivered meaty olives such as black Cerignola and drops of lemon juice, salt and freshly ground pepper to taste.

Fried Capers
When capers are fried they take on a different flavor and texture, which I really like. All you need to do is to drain them well, pat dry with paper towels and then fry in small batches in 1/3 inch or so of hot (350 degree) olive oil until the buds begin to open and are lightly browned, about 2 minutes. Drain on paper towels. As they cool they become crisp. Can be done a few hours in advance.