Curried Cauliflower with Capers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve as a side dish with a quinoa salad. Look for olive-size caperberries—the immature fruit of the caper bush—at gourmet grocers or specialty stores. Ingredients:
6 cups cauliflower florets (about 1 large head) |
1/4 cup extra-virgin olive oil, divided |
2 teaspoons grated lemon rind |
2 tablespoons lemon juice |
1/2 teaspoon salt |
1/2 teaspoon curry powder |
1/4 teaspoon freshly ground black pepper |
1/3 cup caperberries, thinly sliced |
1/4 cup chopped fresh flat-leaf parsley |
1/4 cup capers, drained |
Directions:
1. Preheat oven to 450°.
2. Combine cauliflower and 1 tablespoon oil on a jelly-roll pan, tossing to coat. Bake at 450° for 30 minutes or until browned, turning once.
3. Combine remaining 3 tablespoons oil, lemon rind, and next 4 ingredients (through black pepper) in a large bowl; stir with a whisk. Add roasted cauliflower, caperberries, parsley, and capers to bowl; toss mixture well to combine.
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