The Balkans are the source of one of the best condiments in the grocery store: ajvar, a red pepper and eggplant relish. Stir it into crème fraîche for a dip, or mix it into a vinaigrette, as in this recipe. More Healthy Vegetable Recipes
How to Make It
Preheat the oven to 425°. Heat a large rimmed baking sheet in the oven. In a bowl, toss the cauliflower with 3 tablespoons of the oil and season with salt and pepper. Spread the cauliflower on the hot baking sheet and roast for 45 minutes, tossing halfway through, until tender and browned.
Meanwhile, heat the remaining 5 tablespoons of oil in a skillet. When the oil is hot, add the anchovy; cook over moderate heat until it begins to dissolve. Add the garlic and cook for 30 seconds. Remove the skillet from the heat; let the oil cool for 5 minutes.
In a mini food processor, blend the oil with the ajvar, lemon juice and vinegar. Add the parsley and pulse to combine. Season the dressing with salt and pepper.
Transfer the cauliflower to a platter. Drizzle with the dressing and sprinkle with the toasted pine nuts. Serve warm.
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