_ 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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