Ingredients
Mint Caper Relish
2 small shallots, minced
1/2 cup capers, roughly chopped
1 cup parsley, chiffonade
1/4 cup mint, chiffonade
1 teaspoon kosher salt
2 tablespoons red wine vinegar
6 tablespoons extra-virgin olive oil
Roasted Cauliflower
1 head cauliflower, cleaned and cut into wedges
1/4 cup neutral oil
1 tablespoon kosher salt
1 teaspoon black pepper
To Plate:
6 mint leaves
6 parsley leaves
6-8 thin slices of red onion
6-8 thin slices of watermelon radish
Drizzle of olive oil
Squeeze of lemon juice
Directions
Mint Caper Relish
1. Add all ingredients in a mixing bowl and mix well.
2. Place into a covered container and reserve.
Roasted Cauliflower
1. Preheat oven to 375 F.
2. Toss the cauliflower with oil, salt, and pepper and lay onto a sheet tray lined with parchment paper.
3. Roast for 30-35 minutes, until the cauliflower is dark golden brown and tender.
4. Mix the mint leaves, parsley leaves, red onion, and watermelon radish with olive oil and lemon juice.
5. Place hot roasted cauliflower on a plate and spoon the mint caper relish over the top. Place the herbs and sliced vegetable salad on top of the cauliflower and enjoy!
This story originally appeared in the September 2025 issue of Hour Detroit magazine. To read more, pick up a copy of Hour Detroit at a local retail outlet. Click here to get our digital edition.
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