Baked cauliflower with lemon, cappers and olives from Greece

I N G R E D I E N T S

1 large cauliflower, divided into florets
375 ml olive oil
2 lemons, rind grated
2 garlic cloves, peeled
2 tsp dried thyme
2 tbsp capers in brine, rinsed and dried
60 g stoned "Kalamata" olives
1 lemon, the juice
Coarse salt and freshly ground black pepper

P R E P A R A T I O N

Preheat the oven to 200 °C.
Put the cauliflower florets into a large bowl, sprinkle them with the salt and pepper
and toss them well so that the salt and pepper are evenly distributed.
Put 80 ml of the olive oil over the cauliflower and toss again so that the florets are
oiled all over.
Lay the florets on greaseproof paper and bake them for 35-40 minutes.
Take the cauliflower out of the oven and leave it to cool.
While the cauliflower is baking, combine in a small saucepan the grated lemon rind,
the garlic, and the thyme and 250 ml olive oil and let them cook over low heat for
some 20 minutes, until the garlic is tender.
Let the mixture cool a little and process it in a blender until smooth.
Arrange the cauliflower onto a serving dish and pour over it the oil mixture.
Toss well, sprinkle it with the lemon juice and mix it with the cappers and the olives

Karabela Maria: Cooking with Olive Oil & Olives, Piraeus Bank Group Cultural Foundation
Photographer: Anna Kalagani