Roasted Cauliflower with Tomato, Dill, & Capers

A delicious Roasted Cauliflower with Tomato, Dill, & Capers salad with a dressing that is so good, I just kept adding to it over the course of the week and combining it with different things until I made this salad again.

Roasted Cauliflower with Tomato, Dill, & Capers

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons capers, drained and roughly chopped

  • 1

    tablespoon wholegrain mustard

  • 1

    clove garlic, pressed

  • 2

    tablespoons apple cider vinegar

  • cup olive oil, plus more for the cauliflower

  • 1

    medium cauliflower, divided into florets

  • 1

    tablespoon dill, chopped

  • 4

    ounces baby spinach leaves

  • 1

    cup cherry tomatoes, cut in half

  • kosher salt and freshly ground black pepper

Directions

To make the dressing, place the capers, mustard, garlic, and vinegar in a medium sized jar. Add a big pinch of salt and a few grinds of pepper. Give the jar a vigorous shake. Add the olive oil and shake the mixture, shake again. Taste for balance of flavor and adjust accordingly. Meanwhile, preheat the oven to 425ºF. Place the cauliflower florets on a baking sheet and drizzle them with olive oil, then sprinkle them with salt and pepper. Roast in the middle of the oven until cooked through and deep brown in spots, turning once, about 25 minutes in total. Place the spinach, tomatoes, and dill in a large bowl. Once the cauliflower is done, and while it is still hot, add it to the bowl as well. Drizzle in about half the dressing and toss to coat. Add more dressing as necessary. This dish can be served warm or room temperature.


Nutrition

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