Roasted Cauliflower with Lemon-Caper Vinaigrette

Diets

Vegan
Gluten free
Paleo

Ingredients

Produce
- 5 cups Cauliflower florets, small
- 1 tsp Lemon rind
- 1 tbsp Thyme, fresh

Condiments
- 1 1/2 tsp Capers
- 1 tsp Dijon mustard
- 1 tbsp Lemon juice, fresh

Baking & Spices
- 1/2 tsp Black pepper
- 1/4 tsp Kosher salt

Oils & Vinegars
- 3 tbsp Olive oil, Extra Virgin

Found on cookinglight.com

Description

Cauliflower shows no signs of losing steam as the “it” vegetable, as folks can’t seem to get enough of its mild, slightly nutty flavor. To help you work more cauliflower into your daily life, here we offer 4 delicious—and fast—ways to enjoy it. We speed up the process of roasting the florets by going under the broiler; it takes only 10 minutes for the cauliflower to cook to tenderness and develop a delicious bit of browning. Be sure to use small florets as indicated; larger ones will take much longer to cook.

Directions

Preheat broiler to high. Combine cauliflower, 1 1/2 tablespoons oil, and thyme in a large bowl. Spread cauliflower mixture in a single layer on a foil-lined baking sheet. Broil 8 to 10 minutes or until browned and tender, stirring once after 4 minutes. Combine remaining 1 1/2 tablespoons oil, rind, juice, capers, mustard, pepper, and salt in a large bowl, stirring with a whisk. Add roasted cauliflower; toss to coat.