Roasted Cauliflower with Jalapeño Caper Vinaigrette

Roasted Cauliflower with Jalapeño Caper Vinaigrette takes roughly 30 minutes from beginning to end. For $1.69 per serving, you get a side dish that serves 4. One portion of this dish contains about 5g of protein, 14g of fat, and a total of 181 calories. A couple people made this recipe, and 55 would say it hit the spot. A mixture of salt, cauliflower, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. It is brought to you by The Lemon Bowl. With a spoonacular score of 90%, this dish is super. Similar recipes include Penne with Roasted Cauliflower and Lemon Caper Vinaigrette, Roasted Cauliflower And Broccoli With Mint And Caper Vinaigrette, and Roasted Red Peppers and Cauliflower with Caper Vinaigrette.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

2 tablespoons minced capers

8 cups chopped cauliflower (roughly ½ inch pieces)

2 garlic cloves - grated

1 jalapeno - minced

juice of 1 lemon

¼ cup olive oil - divided

¼ cup minced parsley

1 teaspoon pepper - divided

2 teaspoons salt - divided

Equipment:

baking sheet

aluminum foil

oven

whisk

bowl

Cooking instruction summary:

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, teaspoon of the salt and 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 jalapeo caper vinaigrette by combining the remaining 2 tablespoons olive oil, 1 teaspoon salt and teaspoon pepper with the parsley, garlic, jalapeo, lemon juice and capers.Remove cauliflower from the oven and pour into a large serving platter. Drizzle with the jalapeo caper vinaigrette to serve.

 

Step by step:


1. 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, teaspoon of the salt and teaspoon of the pepper.

2. 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 jalapeo caper vinaigrette by combining the remaining 2 tablespoons olive oil, 1 teaspoon salt and teaspoon pepper with the parsley, garlic, jalapeo, lemon juice and capers.

3. Remove cauliflower from the oven and pour into a large serving platter.

4. Drizzle with the jalapeo caper vinaigrette to serve.


Nutrition Information:

Quickview
177k Calories
4g Protein
14g Total Fat
11g Carbs
28% Health Score
Limit These
Calories
177k
9%

Fat
14g
22%

  Saturated Fat
2g
13%

Carbohydrates
11g
4%

  Sugar
4g
5%

Cholesterol
0.0mg
0%

Sodium
1336mg
58%

Get Enough Of These
Protein
4g
9%

Vitamin C
109mg
132%

Vitamin K
103µg
98%

Folate
123µg
31%

Manganese
0.42mg
21%

Vitamin B6
0.41mg
21%

Potassium
649mg
19%

Fiber
4g
18%

Vitamin E
2mg
15%

Vitamin B5
1mg
14%

Phosphorus
95mg
10%

Magnesium
35mg
9%

Vitamin B2
0.14mg
8%

Vitamin B1
0.11mg
7%

Iron
1mg
7%

Vitamin A
362IU
7%

Vitamin B3
1mg
6%

Calcium
57mg
6%

Copper
0.11mg
6%

Zinc
0.63mg
4%

Selenium
1µg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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