Photo: Jason Wallis; Styling: Cindy Barr
Versatile, healthy, and quick is how we describe this side dish of Cauliflower with Lemon-Caper Vinaigrette.
Serves 6 (serving size: about 1 cup)
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6 cups cauliflower florets (about 1 large head)
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/4 cup chopped parsley
3 tablespoons minced shallots
4 1/2 teaspoons rinsed and drained capers
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1. Bring a large saucepan of water to a boil; add cauliflower. Boil 6 minutes or until crisp-tender; drain.
2. Combine olive oil, lemon juice, parsley, minced shallots, capers, kosher salt, and black pepper. Add cauliflower, tossing to coat.
Fat 9.4 g
Satfat 1.3 g
Sodium 178 mg