Curried Cauliflower with Capers

By LaLaCooks

Serve as a side dish with a quinoa salad. Look for olive-size caperberries—the immature fruit of the caper bush—at gourmet grocers or specialty stores.

Ingredients

• 6 cups cauliflower florets (about 1 large head)
• 1/4 cup extra-virgin olive oil, divided
• 2 teaspoons grated lemon rind
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon curry powder
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup caperberries, thinly sliced
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup capers, drained

Details

Servings 6
Adapted from find.myrecipes.com

Preparation

Step 1

1. Preheat oven to 450.

2. Combine cauliflower and 1 tablespoon oil on a jelly-roll pan, tossing to coat. Bake at 450 for 30 minutes or until browned, turning once.

3. Combine remaining 3 tablespoons oil, lemon rind, and next 4 ingredients (through black pepper) in a large bowl; stir with a whisk. Add roasted cauliflower, caperberries, parsley, and capers to bowl; toss mixture well to combine.