Saturday, December 11, 2010
Roasted Cauliflower with Lemon and Capers
Roasting is one of my favorite ways to prepare fresh vegetables.
In this recipe, lemon juice and capers add a zesty Mediterranean flair to roasted cauliflower florets.
1 head cauliflower, cut into large florets
2 tablespoons extra virgin olive oil, plus additional as needed
Salt and freshly ground black pepper to taste
2 tablespoons freshly squeezed lemon juice
1 tablespoon brine-packed capers, drained
1 tablespoon chopped fresh parsley
Preheat oven to 400 degrees Fahrenheit.
Toss the cauliflower with 2 tablespoons of the olive oil. Toss gently. Add more olive oil as needed, a teaspoon at a time, just until all of the cauliflower is lightly coated with the oil. Sprinkle with salt and pepper to taste, and toss again. Arrange the coated cauliflower in a single layer in a roasting pan.
Cover with foil and roast for 15 minutes.
Uncover, stir, and roast for 10 minutes more.
If the cauliflower is not yet tender, stir it again and then roast for another 10 minutes, or until tender and golden.
Whisk together the lemon juice and capers, and pour over the cauliflower.
Sprinkle with the parsley and serve.
-- 4 servings