Ingredients
- 1 head cauliflower, cut into florets
- 4 ounces prosciutto, sliced thick and cut into 1/4-inch dice
- 1/2 cup pitted dates, chopped
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1 tablespoon chopped parsley leaves, for garnish
- Caper Aioli, recipe follows
Directions
Preheat the oven to 375 degrees F.
Combine the cauliflower, prosciutto, dates, olive oil, salt and red pepper flakes in a large mixing bowl. Mix well to coat and place onto a sheet pan. Place in the top half of the oven and roast until the cauliflower is fork tender and light brown, about 30 to 40 minutes. Remove from oven, transfer to a decorative bowl and serve warm with the caper aioli on the side.
Caper Aioli:
- 1 cup mayonnaise
- 1/2 teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons capers, chopped
- 1 teaspoon caper brine
- 1 tablespoon chopped parsley leaves
Rub the inside of a decorative bowl with the garlic clove.
Put the mayonnaise, salt, olive oil, capers, caper brine and parsley in a mixing bowl and mix well to combine. Transfer to the decorative bowl and serve with roasted cauliflower.
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By dbonfiglio_1484243
River Hills, WI
on January 12, 2008
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This was incredible! I used this as a side dish instead of a tapas. I omitted the dates to make it a bit more Italian. Cut the aioli recipe in half (you don't need that much. I added a minced clove of garlic to 1/2 the aioli recipe. Once the cauliflower cooled off a bit I mixed in a few tablespoonfuls of the aioli. The Italian in-laws went crazy!!!
By las_4977800
E Grand Rapids, MI
on June 11, 2007
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I served this as a first course and my 2 guests ate the whole thing. Amazing
By CarmichaelCook
Carmichael, CA
on February 10, 2007
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I had a head of cauliflower and was looking for a new way to prepare it. WOW! This was spectacular and I didn't even make the aioli. After reading the reviews I will have to give it a try. My only suggestion is to double the amount of cauliflower because it goes fast.
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