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Roasted Cauliflower and Capers with Aioli

Vancouverites, have you been to Ask for Luigi? If you just answered no, you’re really truly missing out on what is possibly the best restaurant in Vancouver.  Literally everything I ate was made to perfection.  Their gluten-free pasta is made in house and is beyond delicious; I could easily live off of it.  Aside from how amazingly delicious their gluten-free pasta was, I was also in love with this dish: Cauliflower Aioli.  Maybe it was because they saturated it with cheese, maybe because roasted cauliflower is one of my favourite veggies, but really I think it was because they had a perfect mixture of ingredients. Needless to say, I took it upon myself to replicate this gem of a dish and I think I’ve done it and possibly elevated it (slightly) with my favourite addition of roasted capers. 

SO, if you’re like me and super impatient, either make a reso at Ask for Luigi a month in advance (seriously do this, you’ll be eating dinner at 5:30 or not at all if you don’t) OR make this at home as often as you like!

Roasted Cauliflower and Capers
Serves 4
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 1 head of cauliflower (cut into florets)
  2. 2 tablespoons of capers
  3. 1 tablespoon of olive oil
  4. sea salt (desired amount, I used 1/2 teaspoon)
  5. fresh ground pepper (desired amount, I used 1-2 teaspoons)
Instructions
  1. Preheat oven to 375°F.
  2. Coat cauliflower with olive oil and sprinkle sea salt and fresh ground pepper.
  3. Place the cauliflower onto a tin foil lined baking sheet and bake for 20 minutes.
  4. After 20 minutes, flip the cauliflower and add the capers.
  5. Bake for another 20 minutes.
Notes
  1. Serves 4 as an appetizer or 2 as a main
Adapted from Ask Luigi
Adapted from Ask Luigi
Samantha Potter http://samantha-potter.com/
Aioli
Serves 4
Write a review
Print
Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 2 garlic cloves, crushed into a paste
  2. 1 egg yolk
  3. 2 teaspoons fresh lemon juice
  4. 1/2 teaspoon dijon mustard
  5. 1/2 teaspoon cholula hot sauce
  6. Salt and pepper to taste
  7. 4 tablespoons olive oil
  8. 3 tablespoons vegetable oil
  9. 1/2 cup Parmesan cheese
  10. 1/8 cup fresh mint leaves
Instructions
  1. Whisk egg yolk, fresh lemon juice, and dijon mustard in a bowl until well mixed.
  2. While whisking, slowly add olive oil on tablespoon at a time until no more oil remains; if the mixture separates stop adding oil and whisk until mixture comes back together).
  3. Whisk in garlic paste and cholula.
  4. Place roasted cauliflower and capers onto your desired serving dish, coat with a generous amount of aioli, Parmesan, and mint.
  5. Serve warm.
Samantha Potter http://samantha-potter.com/

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