Cauliflower with Toasted Cumin Paprika Caper Vinaigrette
Elevate your roasted veggie game with this vibrant Cauliflower with Toasted Cumin Paprika Caper Vinaigrette. Perfectly roasted golden cauliflower florets are paired with a bold, tangy vinaigrette featuring toasted cumin seeds, smoky sweet paprika, and briny capers for a flavor-packed finish. The vinaigrette is balanced with a hint of garlic and red wine vinegar, creating a dish that’s both earthy and zesty. Quick and easy to prepare in just 40 minutes, this recipe is ideal as a stunning side dish or a light main. Top it with fresh parsley for a final pop of color and serve warm or at room temperature. Whether you're crafting a weeknight dinner or entertaining guests, this cauliflower recipe is guaranteed to impress.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 4 tablespoons Olive oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Sweet paprika
- 2 tablespoons Capers
- 2 tablespoons Red wine vinegar
- 1 clove Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Parsley (chopped, optional for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Remove the outer leaves from the cauliflower and cut it into bite-sized florets.
Place the cauliflower florets on a baking sheet, drizzle with 2 tablespoons of olive oil, and toss to coat evenly. Sprinkle with a pinch of salt and pepper.
Roast the cauliflower in the preheated oven for 20-25 minutes, or until golden and tender, stirring halfway through.
While the cauliflower is roasting, prepare the vinaigrette. Heat a small, dry skillet over medium heat and toast the cumin seeds for 1-2 minutes until fragrant, stirring frequently.
Transfer the toasted cumin seeds to a mortar and pestle and lightly crush them (or use the back of a spoon if you don't have a mortar and pestle).
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, red wine vinegar, sweet paprika, crushed garlic (minced or finely grated), toasted cumin seeds, capers, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Once the cauliflower is roasted, place it in a serving dish and drizzle the prepared vinaigrette evenly over the top.
Toss gently to ensure everything is well coated, then garnish with chopped parsley if desired.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2506 mg | 109% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 12.3 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2017 mg | 43% | |
*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.
