Roasted Cauliflower with Lemon-Caper Vinaigrette

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Yield

Serves 4 (serving size: about 1 cup)

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.

Ingredients

5 cups small cauliflower florets
3 tablespoons extra-virgin olive oil, divided
1 tablespoon chopped fresh thyme
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 1/2 teaspoons chopped drained capers
1 teaspoon Dijon mustard
1/2 teaspoon black pepper
1/4 teaspoon kosher salt

Nutritional Information

Calories 132
Fat 10.9g
Satfat 1.7g
Monofat 8.1g
Polyfat 1g
Protein 3g
Carbohydrate 8g
Fiber 3g
Cholesterol 0.0mg
Iron 1mg
Sodium 216mg
Calcium 34mg
Sugars 3g
Est. added sugars 0g

How to Make It

Step 1

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.

Step 2

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.