Roasted Cauliflower with Jalapeño Caper Vinaigrette
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Roasted Cauliflower with Jalapeño Caper Vinaigrette
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Cauliflower is roasted until sweet and caramelized then drizzled with a briny, tangy and slightly spicy lemon caper jalapeño vinaigrette.
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Ingredients
- 8 cups cauliflower roughly 1/2 inch pieces, chopped
- ¼ cup extra virgin olive oil (divided)
- 2 teaspoons salt (divided)
- 1 teaspoon black pepper divided
Jalapeño Caper Vinaigrette
- ¼ cup parsley minced
- 2 cloves garlic (grated)
- 1 jalapeño (minced)
- 1 lemon juiced
- 2 tablespoons capers minced
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 Information
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Calories
177kcal
(9%)
Carbohydrates
13.1g
(4%)
Protein
4.3g
(9%)
Fat
13.8g
(21%)
Saturated Fat
1.9g
(10%)
Polyunsaturated Fat
11.9g
(70%)
Sodium
1353mg
(56%)
Fiber
5.4g
(22%)
Sugar
5.3g
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 13.1g | 4% |
| Protein | 4.3g | 9% |
| Fat | 13.8g | 21% |
| Saturated Fat | 1.9g | 10% |
| Polyunsaturated Fat | 11.9g | 70% |
| Sodium | 1353mg | 56% |
| Fiber | 5.4g | 22% |
| Sugar | 5.3g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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