Curried Cauliflower with Capers

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Curried Cauliflower with Capers
Serves 6

Ingredients:

File 1463

  • 6 cups cauliflower florets (about 1 large head)
  • 1/4 cup extra-virgin olive oil, divided
  • 2 tsp grated lemon zest
  • 2 tablespoons lemon juice
  • 1/2 tsp salt
  • 1/2 tsp curry powder
  • 1/4 tsp freshly ground black pepper
  • 1/3 cup caperberries, thinly sliced *optional, use green olives as a substitute
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup capers, drained

Procedure:

  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 zest, salt, curry powder, and black pepper in a large bowl; stir with a whisk. Add roasted cauliflower, caperberries, parsley, and capers to bowl; toss mixture well to combine.

Adapted from Cooking Light by Joanne Weir, May 2010