Roasted Potatoes + Cauliflower with Red Onion, Capers and Chiles

from A16 Food+Wine

adapted by Katherine KoelschKriken

serves 6 

1 pound small Yukon Gold potatoes, similar in size, cut into 1-inch pieces

Kosher salt

1/3 cup extra virgin olive oil, divided

1 head (about 2 pounds) cauliflower 

1/2 cup salt-packed capers, soaked at least 30 minutes in 

cool water then drained well and patted dry

1/2 teaspoon dried chile flakes

1 red onion, sliced

2 tablespoons red wine vinegar 

Preheat oven to 450 degrees.

In large bowl, combine the potatoes with about 1 teaspoon salt and 2 tablespoons of olive oil and toss to coat the potatoes evenly. Transfer the potatoes to a rimmed baking sheet, spreading them in an even layer. Reserve the bowl for seasoning the cauliflower. Roast the potatoes, rotating the pan
front to back about halfway through cooking, for about 20 minutes and rotate the pan front to back.

Meanwhile remove the core of the cauliflower and separate the head into florets. Cut the largest florets in half so that all of the florets are uniform in size. Transfer to the same bowl used to season the potatoes, add about 1 teaspoon salt and 1/4 cup of olive oil and toss to coat the florets evenly. Give the cauliflower a final toss in the bowl and then transfer to the roast pan with the potatoes. Using a rubber spatula, scrape any oil remaining in the bowl into the pan.

While the potatoes and cauliflower roast together for another 15 to 20 minutes, heat the remaining 2 tablespoons olive oil in a small pot over medium heat. Pat the capers dry with a paper towel and carefully add them to the oil (they may splatter). Fry the capers for about 2 minutes or until they bloom and become crispy. Stir in the chile flakes and onion and cook for 3 minutes longer or until
the onion softens. Stir in the vinegar and remove from the heat.

When the potatoes and cauliflower are ready, remove from the oven and let cool slightly. Then add the onion mixture and toss gently until all of the ingredients are evenly distributed. Taste for seasoning and add more salt and vinegar if needed to balance the flavors. Serve hot from the oven or at room temperature.

Make sure you use salt-packed capers.

We love the combination of crisped cauliflower with the buttery-flavored yellow potato and crisp capers. If you have some left over, bring it to room temperature and add pickled chile peppers for a nice potato salad.