Makes 4 side-dish servings
2 pounds cauliflower
4 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon chopped garlic, sweated in extra virgin olive oil 3 minutes.
2 tablespoons rinsed capers
2 tablespoons chopped preserved lemon
¼ teaspoon ground fennel seed or fennel pollen
2 tablespoons chopped parsley
½ cup breadcrumbs, sautéed in extra virgin olive oil until crisp
1. Preheat the oven to 375°.
2. Cut the cauliflower into 2-inch flowerets. Rinse and drain.
3. Put the cauliflower into a bowl and toss with the olive oil. Season with salt and pepper.
4. Arrange the cauliflower in a single layer in a roasting pan and place in the middle of the oven. Roast 15 minutes, toss well and roast an additional 10 minutes or until cauliflower is tender and browned. Toss with garlic, capers, preserved lemon, fennel and parsley and serve with aioli.