Equipment
Ingredients
Roasted Vegetables
- 1 cauliflower, cut into bite-sized florets
- 45 g capers, drained and pat dry
- 45 ml olive oil
- 2 g black pepper, freshly cracked
Creamy Anchovy Dressing
- 120 g mayonnaise
- 5 anchovy fillets, oil-packed
- 2 garlic, cloves
- 30 ml lemon juice, freshly squeezed
- 10 g dijon mustard
- 40 g parmesan cheese, finely grated
Garnish
- 20 g parmesan cheese, shaved
- 5 g fresh parsley, chopped
- lemon zest, zested
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 429 kcal
- Protein
- 11 g
- Carbohydrates
- 13 g
- Fat
- 38 g
- Fiber
- 5 g
- Sugar
- 4 g
- Sodium
- 726 mg
- Saturated Fat
- 8 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 15 g
- Polyunsaturated Fat
- 15 g
- Cholesterol
- 25 mg
- Potassium
- 671 mg
- Calcium
- 244 mg
- Iron
- 1.6 mg
- Magnesium
- 45 mg
- Phosphorus
- 211 mg
- Zinc
- 1.1 mg
- Vitamin A
- 43 mcg
- Vitamin C
- 102 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 3.0 mg
- Vitamin K
- 111 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.12 mg
- Riboflavin
- 0.21 mg
- Niacin
- 1.7 mg
- Folate
- 123 mcg
- Water
- 217 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 220°C (425°F). Place a rack in the center position.
Pat the drained capers very dry with paper towels to ensure crispness. In a large bowl, toss cauliflower florets and dried capers with olive oil and cracked black pepper until evenly coated.
Spread the cauliflower and capers on a large rimmed baking sheet in a single layer. Do not overcrowd. Roast for 25-30 minutes, tossing halfway through, until the cauliflower is deeply golden and tender, and capers are crispy.
While vegetables roast, prepare the dressing. Finely mince the garlic and anchovy fillets together on a cutting board, using the side of your knife to mash them into a smooth paste.
In a mixing bowl, whisk together the garlic-anchovy paste, mayonnaise, lemon juice, Dijon mustard, and grated Parmesan cheese until smooth and emulsified.
Transfer the hot cauliflower and capers to a large serving bowl. Pour the dressing over them and toss gently to coat.
Transfer to a platter. Top with shaved Parmesan, chopped parsley, and optional lemon zest. Serve immediately for warm salad, or let cool to room temperature.
Chef's Notes
- Drying the capers is crucial. If they are wet when they hit the hot oil in the oven, they will steam rather than frying into little crunchy salt bombs.
- This dressing is intentionally thick to cling to the roasted crevices of the cauliflower. Traditional Caesar dressing uses egg yolks and oil, but a mayonnaise base is more stable for warm applications.
- For an extra 'meaty' depth, add a pinch of smoked paprika to the cauliflower before roasting.
- If serving cold, chill the roasted vegetables fully before tossing with the dressing to maintain a thicker emulsion.
Storage
Refrigerator: 3 days — Best stored with dressing separate. If mixed, consume within 24 hours as cauliflower will lose crispness.
Troubleshooting
Salad tastes too salty
Cause: Combined salinity of capers, anchovies, and parmesan was too high
Fix: Add more lemon juice or a small amount of neutral oil/cream to the dressing to dilute the salt; toss in some unseasoned salad greens (like spinach) to bulk it up
Prevention: Rinse capers thoroughly before drying; do not add salt to the cauliflower before roasting
Cauliflower is mushy, not crispy
Cause: Pan was overcrowded, causing the vegetables to steam instead of roast
Fix: Broil/Grill for 2-3 minutes to dry out the exterior, though internal texture may remain soft
Prevention: Use two baking sheets if necessary to ensure air circulates around each floret
Cultural Context
While the original Caesar salad was invented in Tijuana, Mexico by Caesar Cardini in the 1920s using romaine lettuce, this variation embraces the modern 'vegetable-forward' movement. By swapping the cold lettuce for hearty brassicas, the dish transforms from a light starter into a robust, winter-appropriate plate that retains the Umami-rich soul of the classic.
