Roasted Mediterranean Cauliflower with White Pepper Sauce, Capers, and Almond Crumbs

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Place the cauliflower, onion, and 2 garlic cloves on a large sheet pan. Add 3 tablespoons (45 ml) olive oil, cumin, sweet paprika, 3/4 teaspoon salt, and black pepper. Toss well to coat everything evenly.

2. 2

   Roast for 25 to 30 minutes at 425°F / 220°C, stirring halfway through, until the cauliflower is tender with golden edges and the onion is caramelized.

3. 3

   Meanwhile, make the sauce. In a blender or food processor, combine the roasted white bell peppers, Greek yogurt, the remaining 2 garlic cloves, 1 tablespoon (15 ml) olive oil, 2 tablespoons (30 ml) lemon juice, the zest of half the lemon, 1/4 teaspoon salt, and 3 tablespoons (45 ml) water. Blend until smooth and silky.

4. 4

   Heat a small skillet over medium heat. Add 1 tablespoon (15 ml) olive oil, the sliced almonds, and the breadcrumbs. Cook for 2 to 3 minutes, stirring, until golden. Add the red pepper flakes, if using, and remove from the heat.

5. 5

   In the same skillet, add 1 tablespoon (15 ml) olive oil and the drained capers. Sauté for 1 to 2 minutes until they begin to open slightly and become fragrant.

6. 6

   Spread the white pepper sauce onto a serving platter or individual plates. Arrange the roasted cauliflower, onion, and roasted garlic on top.

7. 7

   Finish with the capers, the crunchy almond-breadcrumb mixture, parsley, oregano, and a little more lemon zest. If desired, drizzle with a few extra drops of olive oil before serving.