Cauliflower in a Caper Vinaigrette
Transform your weeknight dinner routine with this vibrant recipe for Cauliflower in a Caper Vinaigrette, a dish that brilliantly combines simplicity and bold Mediterranean flavors. Perfectly roasted golden-brown cauliflower florets serve as the base, enhanced by the tangy zest of a homemade vinaigrette featuring capers, red wine vinegar, Dijon mustard, and a touch of honey for balanced sweetness. A sprinkle of fresh parsley and lemon zest elevates the dish with a bright, herbaceous finish. Ready in just 35 minutes, this healthy, gluten-free recipe can be enjoyed warm or at room temperature, making it a versatile side dish or light entrée. Ideal for those looking to add a flavorful and nutrient-packed vegetarian option to their table!
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Recipe Information
Ingredients
- 1 head Cauliflower
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Red wine vinegar
- 2 tablespoons Capers
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1 clove Garlic
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Lemon zest
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Cut the cauliflower into florets. Rinse and pat them dry to ensure they roast well.
In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil, salt, and black pepper until evenly coated.
Spread the cauliflower evenly on the prepared baking sheet and roast in the preheated oven for 20 minutes, flipping halfway through, until golden brown and tender.
While the cauliflower is roasting, prepare the caper vinaigrette: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, red wine vinegar, Dijon mustard, honey, and minced garlic until emulsified.
Stir in the capers, finely chopped fresh parsley, and lemon zest. Adjust seasoning with a pinch of salt and black pepper as needed.
Once the cauliflower is roasted, transfer it to a serving dish and drizzle the caper vinaigrette over the top.
Gently toss to combine, letting the warm cauliflower absorb the flavors of the vinaigrette.
Serve warm or at room temperature. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3798 mg | 165% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 17.8 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1992 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
