Roast Cauliflower with Tonnato Sauce | Nourish Deliciously
Roast Cauliflower with Tonnato Sauce
30 mins prepServes 6
I recently discovered this amazing Italian condiment and can’t stop making it. We’ve been putting it over vegetables, raw and cooked, baked salmon and throughly enjoying all the beautiful summer vegetables.
Roast Cauliflower
Preheat the oven to 400℉.
Chop the cauliflower into bite sized floret. Place them on a baking sheet. Drizzle very lightly with olive oil and kosher salt. ( there will be plenty in the sauce)
Place the try in the oven and roast until edges are crispy and golden about 20-25 minutes. Transfer on to a platter. Garnish with chopped parsley.
Tonnato sauce
While the cauliflower roasts make the sauce: In a food processor, combine the 1/4 cup of olive oil with the drained tuna, lemon juice, black pepper, anchovies, capers and mayonnaise. (I don't add salt, tuna, mayo, caper, anchovies are enough salty, check before adding g to suit your taste).
Process until smooth. Scrape the tonnato sauce into a serving bowl, cover and refrigerate. Makes about one cup.
Drizzle or serve alongside the roast cauliflower. enjoy!!!
Recipe adapted from Bon Appetit Magazine.
