Roasted Cauliflower Salad

By mack

Ingredients

• 2 large cauliflower heads cut bite-sized
• Olive oil as needed
• Salt to taste
• Freshly-ground black pepper to taste
• 4 garlic cloves minced
• 1 tablespoon Dijon mustard
• 4 anchovy filets
• 1/4 cup white wine vinegar
• 1/4 cup vegetable oil
• 2 tablespoons capers
• 1/3 cup chopped Italian parsley

Details

Servings 6

Preparation

Step 1

Combine cauliflower, 3 tablespoons olive oil and salt and pepper to taste in medium roasting pan. Mix well to coat all of cauliflower pieces. Roast at 425 degrees 15 minutes. Add garlic and mix well. Continue to roast until cauliflower is tender yet still slightly crisp, about 8 to 10 minutes.

While cauliflower is cooking, place mustard in small bowl. Add anchovies and mash with fork, combining with mustard. Stir in vinegar. Combine 1/2 cup olive oil and vegetable oil and pour slowly into bowl while whisking constantly.

Transfer cooked cauliflower to large bowl and toss with about 1/2 cup vinaigrette while cauliflower is still warm. Mix in capers and parsley. Serve salad at room temperature, not chilled.

This recipe yields 6 servings.

Each serving: 262 calories; 219 mg sodium; 2 mg cholesterol; 26 grams fat; 7 grams carbohydrates; 3 grams protein; 1.02 grams fiber.