WEEKDAYS 1e|12c|p

Roasted Cauliflower with Lemon Caper Vinaigrette

Josh Capon
Servings: 6
30 to 60 min
Part 1 of 2

Make a big batch of this refreshing vinaigrette and serve over chicken or greens.

  • Ingredients
  • step-by-step directions
Roasted Cauliflower with Lemon Caper Vinaigrette
  • For the Cauliflower:
  • 1 head Cauliflower
  • 1/4 cup Olive Oil
  • Salt and Pepper
  • Lemon Caper Vinaigrette (see recipe below)
For the Lemon Caper Vinaigrette:
  • 1 cup Olive Oil
  • 1/3 cup Capers (chopped)
  • 1/2 bunch Parsley (chopped)
  • 1/2 cup Lemon Juice
  • 1 tablespoon Lemon zest
  • 1 teaspoon Dijon Mustard
  • Salt and Pepper
  • For the Cauliflower: Drizzle cauliflower with olive oil and season with salt and pepper. Roasting a whole head of cauliflower makes for a great presentation. Roast in a 350 degree oven until golden and tender, approximately 35 to 45 minutes. Drizzle with vinaigrette. 
  • For the Lemon Caper Vinaigrette: Whisk all ingredients together. Remember to zest lemons before juicing them. Season to taste. Serve this dish as a side or a vegetarian entree. 


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