Roasted Cauliflower

SERVES 4-6

2 heads of cauliflower
A few pinches of salt
3 tablespoons olive oil for roasting
Parsley 2 1/2 tablespoons
Capers 2 teaspoons plus liquid
Juice from half a lemon

Preheat the oven to 400 degrees. Rinse the cauliflower, then cut it up into small florets. The easiest way to cut cauliflower is by cutting it in half and then running the knife down the stems causing all the pieces to fall off. Once the cauliflower is off the stems, cut them into little pieces. Put them on a parchment-lined sheet tray. Cover with olive oil, sprinkle with salt, and roast for about 30 minutes until most of the pieces are brown. Watch them carefully. Once you remove the cauliflower from the oven, place it into a bowl and toss it with chopped parsley, lemon juice, and caper berries with the liquid. Then taste the cauliflower and adjust the seasoning. Enjoy it while it is warm or room temperature. It’s delicious both ways.

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This entry was posted in Dinner, Just Veggies, Lunch, Side Dish, Snack, Vegan and tagged , , , , . Bookmark the permalink.

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