This is my secret weapon dish for all who say they don't like cauliflower. High-heat roasting encases the florets in a savory crispness, while turning the insides creamy and even a touch sweet—enough to win over the most ardent naysayers. I call this a “fauxaioli” because it's essentially a gussied-up, lightened-up, store-bought mayonnaise, but it's one I turn to again and again when time is short. This whole recipe, as a matter of fact, came about after having cauliflower in a fritto misto in Italy. I wanted to replicate the effect—crunchy, creamy, salty, sweet and pungent—without the hassle (or calories) of a full-blown fried affair with homemade aioli. And, based on the raves this dish has received, I'd have to claim success. (I'll often serve it as an hors d'oeuvres with a jar of toothpicks nearby.)
Ingredients
- 1 head cauliflower, cut into small, bite-sized pieces
- 2 tablespoons extra virgin olive oil
- sea salt and freshly ground pepper
- 1 clove garlic, smashed and peeled
- 2 tablespoons mayonnaise
- 2 tablespoons light mayonnaise
- 1 tablespoon freshly squeezed Meyer lemon juice (or regular lemon)
- 2 teaspoons parsley, finely chopped
Instructions
- Preheat oven to 450°F.
- In a large bowl, toss cauliflower with olive oil and a sprinkle of salt and pepper. Spread in a single layer on a cookie sheet, and roast for 25 minutes, turning often after the first 10 minutes.
- While cauliflower is roasting, mash the garlic to a paste with a pinch of salt in a mortar and pestle, and stir in mayonnaise, light mayonnaise and lemon juice. Scoop into a serving bowl, and sprinkle with about a half-teaspoon of the parsley.
- Transfer cauliflower to a serving platter, and scatter the remaining parsley over top. Serve with fauxaioli.
Servings: 4
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