Roasted Cauliflower with Capers, Walnuts & Yogurt

Posted on June 09, 2019 by Anne Milneck | 4 comments

Our Cook the Book cooking class series has taken us in new directions, and this recipe is a great example. This appetizer from Jerusalem: A Cookbook by Yotam Ottolenghi is a flavor explosion that's a fantastic appetizer but also makes a great meatless meal. We cooked this one up on our podcast Smidgen and there was not a morsel leftover. From the crispy cauliflower to the sweet-tart topping, this one had us muttering "wow" with every bite.    

Ingredients for the Caper Walnut Topping:
tThis ½ cup roasted walnuts
¼ cup All Natural Avocado Oil, plus more to taste
2 Tbl drained capers, patted dry
¼ tsp crushed red pepper flakes
1 Tbl dried currants
1/3 cup parsley, chopped
1 Tbl White Balsamic Vinegar
Zest of 1 lemon
Salt to taste

Directions for the Caper Walnut Topping:
Preheat oven to 425°F degrees. Heat the All Natural Avocado Oil and capers in a small saucepan over medium heat, swirling often, until caper burst and are golden brown and crispy, about 5 minutes. Add the crushed red pepper flakes, currants, walnuts, parsley, White Balsamic Vinegar and lemon zest. Season to taste with salt.

Ingredients for cauliflower:
1 head of cauliflower
4 Tbl Harissa Extra Virgin Olive Oil
1 Tbl Zhug Blend

Directions for the Cauliflower:
Preheat oven to 400°F. Cut the cauliflower into florets. Arrange on a sheet pan and drizzle with Harissa Extra Virgin Olive Oil. Season with Zhug and sprinkle with salt.

Roast the cauliflower for 20-25 mins or until tender and turning brown and crispy on the edges, removing halfway during cooking time and rearranging on the pan. After roasting, set aside until ready to assemble the dish. 

Ingredients for Yogurt Sauce:
1 cup Greek yogurt
1 Tbl fresh lemon juice
½ tsp salt

Directions for Yogurt Sauce:
Stir together yogurt, lemon juice and salt and stir.

To assemble the Cauliflower:
Spread yogurt sauce on a large platter. Top with cauliflower and spoon over walnut-caper topping. Garnish with parsley or cilantro. Serve family style with lots of warm naan.



4 Responses

Anne Milneck
Anne Milneck

August 07, 2019

Hi Jo!

If I took the capers out of the salsa/vinaigrette in the video, that was in error. The capers definitely stay in. We roasted the cauliflower at 400 in the video; however, this should not be used as guidance for your kitchen. Our oven runs quite hot. You should roast the cauliflower at around 425 or at the temp that delivers golden, brown, crispy cauliflower. Every oven is different. Hope this helps!


August 06, 2019

Anne, I have made this several times and it is a favorite! I didn’t layer it as an appetizer but served it as a side dish with the caper/walnut topping stirred in and the yogurt drizzled over the top. It was a hit. Your written recipe doesn’t say to remove the capers, so I didn’t but the video does. It seemed to be fine with them in. What is the temperature you used in the video? The print recipe says to preheat at 400 and at 425. I used the higher temp and it was fine but maybe I’m missing something. Either way it is great. Thank you.

Anne Milneck
Anne Milneck

July 23, 2019

Mary, we love hearing this! It is one of our favorite recipes — so delicious.


July 02, 2019

Oh my gosh! This is so incredibly delicious. My husband kept eating the walnut caper topping as a side dish; it’s that good!

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