Roast Cauliflower with Sardines, Lemon & Capers

Roasting gives cauliflower those lovely browned edges and a sweetness that works beautifully with sardines. Los Peperetes small sardines only need laying over the warm vegetables at the end, with capers and lemon to brighten everything up. It’s an easy warm salad for lunch, or something to put in the middle of the table with bread. Let the oven do the work and keep the fish delicate.

Serves: 2 light portions   Prep: 10 minutes   Cook: 25–30 minutes

Ingredients

• 1 tin Los Peperetes Small Sardines in Olive Oil, oil reserved
• 500 g cauliflower florets (from about 1 small cauliflower)
• 2 tbsp olive oil
• 1 tbsp capers, drained
• 1 tsp finely grated lemon zest
• 1 tbsp lemon juice
• 2 tbsp chopped flat-leaf parsley
• Salt and black pepper
• Crusty bread, to serve

Method

1. Heat the oven to 220°C (425°F). Cut the cauliflower into roughly 3 cm florets, slicing any thick stems so they cook evenly. Dry well.
2. Toss the cauliflower with the olive oil, a small pinch of salt and black pepper. Spread in a single layer on a large baking tray. Roast for 25–30 minutes, turning halfway, until tender and browned at the edges.
3. While it roasts, mix the capers, lemon zest, lemon juice, parsley and 1 tbsp oil from the sardine tin in a small bowl.
4. Transfer the hot cauliflower to a serving platter and toss with the caper dressing. Gently lift the sardines from the tin and arrange over the warm cauliflower. Leave for a minute so the warmth takes the chill off the fish; there is no need to roast them.
5. Taste and add a little more lemon or pepper if needed. Serve warm with crusty bread.