Fried cauliflower with capers and marjoram
4 servings
53 minutes
Fried cauliflower with capers and marjoram is a dish where simplicity meets sophistication. Baked in the oven, the cauliflower takes on a tender texture and golden hue, while capers and marjoram add vibrant notes of spice and zest. This dish can serve as an excellent side for meat or fish, as well as a standalone treat for lovers of light and healthy food. Its inspiration comes from European cuisine but fits beautifully into Russian culinary traditions. It is easy to prepare, and the combination of mustard and wine vinegar gives it a subtle, refreshing taste that perfectly complements the rich aroma of roasted vegetables.
1
Preheat the oven to 200 degrees.
2
Cut the cabbage into small florets and place them on a baking sheet. Drizzle with olive oil, season with salt, and mix well. Spread out and bake for about 30-40 minutes until tender and golden.
- Cauliflower: 1 kg
- Extra virgin olive oil: 3 tablespoons
- Coarse salt: to taste
3
Sprinkle with chopped marjoram, capers, and drizzle with a mixture of mustard and vinegar.
- Marjoram: 1.5 teaspoon
- Capers: 3 tablespoons
- Red wine vinegar: 1 tablespoon
- Wholegrain mustard: 1 teaspoon
