- 4 - 5 lbs. cauliflower, 2 large, core removed
- 1/2 c. extra-virgin olive oil
- 1 cloves garlic, peeled whole clove
- 1/4 c. capers
- 1/2 c. olives, lightly crushed and pitted
- 1/2 tbsp. fresh chopped thyme
- 2 tbsp. fresh, rough chopped rosemary
- 1 lemon, large, diced
- 1 tsp. Kosher salt
- Freshly ground black pepper
Preparation time 90mins
Cooking time 125mins
Adapted from chefbenford.com
Create marinade by combining olive oil, garlic, capers, lemons, and olives in a saucepan and heating it over low heat. Cook slowly for 20 minutes, stirring intermittently until everything has softened and broken down and is cooked. Mix in herbs and set aside. Loosen with a little extra olive oil it it's too stiff. You want it to easily fall off the spoon. Blanch cauliflower in highly salted boiling water for 3 minutes. Remove and let excess water drain. Marinate cauliflower with the marinade as they cool. Marinade for 1 hour.
Prehea oven to 400 F.
Cut 6 pieces of heavy aluminum foil the same size to create two packages 3 layers deep. Place a cauliflower in the center of each packet. Drizzle with any remaining marinade and season each with 1/2 tsp. of salt and 8 or 10 turns of pepper. Close the packets tightly and put them in oven and cook for 30 - 35 minutes, until the cauliflower is tender. If butter knife enters easily it is done.