Roasted Cauliflower with Jalapeño Caper Vinaigrette
Cauliflower is roasted until sweet and caramelized then drizzled with a briny, tangy and slightly spicy lemon caper jalapeño vinaigrette.
Servings 4
Calories 177kcal
Ingredients
- 8 cups chopped cauliflower roughly 1/2 inch pieces
- ¼ cup extra virgin olive oil divided
- 2 teaspoons salt divided
- 1 teaspoon pepper divided
Jalapeño Caper Vinaigrette
- ¼ cup minced parsley
- 2 cloves garlic grated
- 1 jalapeno minced
- 1 lemon juiced
- 2 tablespoons minced capers
Instructions
- Pre-heat oven to 450 degrees and line two baking sheets with foil.
- Divide the cauliflower between both baking sheets (you want it in a single layer) and drizzle each sheet with 1 tablespoon of the olive oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Mix well with your hands to coat and bake in oven until caramelized and golden brown, 20-25 minutes.
- In a small bowl, whisk together the jalapeño caper vinaigrette by combining the remaining 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper with the parsley, garlic, jalapeño, lemon juice and capers.
- Remove cauliflower from the oven and pour into a large serving platter. Drizzle with the jalapeño caper vinaigrette to serve.
Nutrition
Calories: 177kcal | Carbohydrates: 13.1g | Protein: 4.3g | Fat: 13.8g | Saturated Fat: 1.9g | Polyunsaturated Fat: 11.9g | Sodium: 1353mg | Fiber: 5.4g | Sugar: 5.3g