Lemon-Caper Cauliflower

Name: Lemon-Caper Cauliflower
Yield: serves 4 to 6 as a side dish
Ingredients: 1 head cauliflower (approximately 2 pounds), cut into 1 1/2-inch florets; 1/2 cup extra-virgin olive oil; 1/2 small red onion, minced; 1 1/2 tablespoons capers, drained and mashed; 2 tablespoons pureed preserved lemon (see Note); 1 1/2 tablespoons freshly squeezed lemon juice; 2 1/4 teaspoons kosher salt; 1 1/4 teaspoons freshly ground black pepper; 1/4 cup chopped fresh flat-leaf parsley

December 22, 2011

ANYONE WHO’S COOKED WITH ME KNOWS I LOVE CAPERS. (If I had my way, I’d write a caper cookbook.) Here’s a dish I’ve made at home for years that we now sell at Pasta & Co. The rich flavor of cauliflower balances perfectly with the lemon and capers, while the red onion gives the dish a hint of color and a little crunch.

Cooks' Note

Preserved lemons are a staple of Moroccan cuisine. The lemons are packed in jars with salt for about a month until most of the moisture has been drawn out and the lemons have softened. The sour and salty flavors combine with a hint of sweetness that works well in both savory and sweet dishes. Just remember to rinse the lemons before use. You can find preserved lemons in most specialty food stores. If you can't find them, substitute 2 tablespoons lemon juice, ½ teaspoon sugar, and kosher salt to taste.

Recipe notes

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.