Roasted Cauliflower w/Jalapeno Vinaigrette (Serves 4)

  • 8 cups chopped cauliflower
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/4 cup Italian parsley (minced)
  • 2 cloves garlic (minced)
  • 1 jalapeno (seeds removed; minced)
  • 2 tablespoons capers
  • juice of 1 lemon
  • 2 tablespoons olive oil

Pre-heat oven to 450.  Drizzle cauliflower with one tablespoon olive oil, season with salt and pepper, and mix well to coat.  Spread evenly on a baking sheet lined with parchment and bake 25 minutes until golden brown.

Whisk 2 tablespoons olive oil together with parsley, garlic, jalapeno, lemon juice, and capers.  Taste and correct seasoning with salt and pepper.  Drizzle over warm cauliflower.

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