italian roasted cauliflower salad




_ Ingredients

 tbsp. drained capers

5 tbsp. olive oil


8 cups cauliflower florets

 tbsp. red wine vinegar

0.5 tsp. crushed red pepper

 grated

 clove garlic

 cup coarsely chopped parsley 

Lemon 

 mint


_ Preparation




On rimmed baking sheet, toss cauliflower with 1 tbsp. oil, capers, and 

crushed red pepper; season. Roast at 425° until cauliflower is tender 

and browned in spots, about 20 minutes. In small bowl, whisk 

remaining 3 tbsp. oil with vinegar and garlic; season dressing. Toss 

cauliflower with dressing and herbs. Serve with lemon wedges.

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