Roasted Cauliflower With Sun-Dried Tomatoes & Capers |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe is for people who thinks they don't like cauliflower & people who LOVE it. This recipe comes from the same paper that I got the recipe for Brussel Sprouts Love Them or Leave Them #110372. I hope that people who thinks they don't like cauliflower will enjoy this recipe. Ingredients:
1 cauliflower, cut into flowerets |
1 -2 tablespoon olive oil |
3 garlic cloves, chopped finely |
1 lemon, juice and zest of |
1 teaspoon red pepper flakes |
3 sprigs fresh thyme |
1/2 cup olive oil |
2 -3 tablespoons sun-dried tomatoes, chopped |
2 -3 tablespoons kalamata olives, chopped |
2 tablespoons capers |
Directions:
1. Preheat oven to 400 degrees.
2. Toss the cauliflower pieces in a tablespoon or 2 of olive oil and place on baking sheet (lined with release foil works great for easy cleanup);Roast for about 20 minutes until brown and crispy on the edges.
3. While the cauliflower is baking, place the garlic, lemon zest, lemon juice, red pepper, and thyme in a sauce pan with the 1/2 cup olive oil; heat over medium low heat for 20 minutes.
4. When the cauliflower is done, place in a bowl and pour oil mixture over cauliflower; add the sun dried tomatoes and capers and stir all together to combine; Serve hot or at room temperature.
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