This dish makes an excellent appetizer as well as a delicious side dish.
Makes 4 servings
1 medium head of cauliflower, outer green leaves removed, broken into large florets
½ cup all-purpose flour
3 large eggs, lightly beaten
1 cup finely grated Parmesan, preferably Parmigiano-Reggiano
2 cloves of garlic, minced
¼ teaspoon red chili flakes
1 tablespoon capers
Juice and zest of 1 lemon
Freshly ground pepper
Preheat your oven to 425°F. Cover a large cookie sheet with sides with foil. Pour 2 tablespoons of oil into the pan and spread the oil over the foil with a pastry brush.
Place the flour in a large ziplock bag and add ½ teaspoon salt/. Beat the eggs and add the cheese.
Place the florets in the bag and give a few shakes until the florets are coated. Dredge each floret in the egg mixture until completely coated. Lift each floret out of the egg mixture with a fork and let the excess drain. Transfer each floret to the prepared pam.
Place the pan in the preheated oven and bake for 15 minutes. Turn the florets over and bake for 15 minutes more.
In a large serving bowl, combine the garlic, capers, lemon zest, lemon juice, chili flakes, and 2 tablespoons of olive oil. Stir well. Add the roasted florets and toss to coat in the dressing. Serve hot or at room temperature.