Bart's Recipes
Preheat the oven to 220 degrees. Cut the cauliflower into even-sized florets and toss them with two tablespoons of olive oil, the smoked paprika, salt, and pepper. Spread them out on a baking sheet with the flat cut sides facing down: this flat contact with the hot sheet creates the deep brown, nutty edge that gives roasted cauliflower its character, whereas florets lying on their rounded sides mostly steam.
Roast the cauliflower for twenty-five minutes until the edges are dark. Meanwhile, halve the lemon and place the halves on the baking sheet, cut side up, for the last ten minutes; roasting makes the juice milder and sweeter.
Slice the red onion into paper-thin half-rings and soak them in a small bowl of cold water for five minutes; this takes off the sharp edge. Dry-roast the almonds in a small pan and roughly chop them.
Drain the tuna well and flake it into large chunks. Mix the lukewarm cauliflower with the arugula, the drained onion, the capers, and the tuna.
Squeeze the roasted lemon over it, drizzle with the remaining olive oil, and finish with the almonds, plenty of parsley, and black pepper.
