June 21, 2010

Roasted Cauliflower with Red Kidney Beans and Capers

If you buy cauliflower thinking you'll do something with it, and then find it after a week, this is a nice way to use it up.  This is an excellent dish to serve with other tapas.

1 medium head cauliflower, chopped into rough pieces
1/2 zucchini, sliced into quarters
1 14 oz can red-kidney beans, rinsed and drained
6-8 cloves garlic, minced fine
2 T capers, rinsed
juice of 1 lemon
2 T olive oil
2 T mint or parsley, chopped
Salt and pepper to taste

  1. Preheat oven to 375 F. 
  2. In a large mixing bowl, mix together cauliflower through olive oil. Add about 1/2 tsp of salt and mix together. 
  3. Place the cauliflower mixture in a large roasting pan, and bake for 25 minutes. Cauliflower is done when golden-brown.
  4. Top with mint or parsley and season with pepper. Adjust taste for salt (I find that lemon and capers  do a fine job seasoning and choose to omit most of the salt).

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