Roasted Cauliflower with Dijon Vinaigrette

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Roasted Cauliflower with Dijon VinaigretteRecipe
Photo: Randy Mayor; Styling: Lindsey Lower

Two great cauliflower textures in one dish: caramelized florets and silky puree.

Serves 6

Ingredients

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1 (1-ounce) slice sourdough bread
1 head cauliflower
7 teaspoons extra-virgin olive oil, divided
1/4 teaspoon salt, divided
1/4 teaspoon black pepper
2 cups water
1/8 teaspoon fresh lemon juice
3 tablespoons chopped fresh parsley
1 tablespoon minced fresh garlic
2 teaspoons grated lemon rind
2 teaspoons Dijon mustard
4 teaspoons rice vinegar
4 teaspoons canola oil
Cooking spray
2 teaspoons capers, rinsed, drained, and chopped

Preparation

Hands-on: 35 Minutes
Total: 1 Hour, 5 Minutes

1. Preheat oven to 350°.

2. Remove crust from bread. Tear bread into very small pieces. Place on a baking sheet, and bake at 350° for 13 minutes or until toasted and golden brown, stirring occasionally. Remove from oven. Increase the oven temperature to 450°.

3. Cut cauliflower into 2-inch florets, reserving stems. Place florets on a foil-lined baking sheet. Drizzle with 1 tablespoon olive oil; toss well. Bake florets at 450° for 25 minutes or until dark golden brown in spots and almost tender. Sprinkle florets with 1/8 teaspoon salt and pepper.

4. Combine reserved cauliflower stems and 2 cups water in a small saucepan over medium heat; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until very tender. Drain well. Place stems, remaining 1/8 teaspoon salt, and juice in a food processor; process until smooth.

5. Combine parsley, garlic, and rind in a small bowl. Combine mustard and vinegar in a small bowl. Gradually add remaining 4 teaspoons extra-virgin olive oil and canola oil to mustard mixture, stirring with a whisk.

6. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add cauliflower florets; sauté 1 minute or until thoroughly heated. Stir in capers and parsley mixture. Sprinkle with breadcrumbs. Place 2 tablespoons cauliflower puree on each of 6 plates. Top each serving with 3/4 cup floret mixture; drizzle with 2 teaspoons vinaigrette.

Created date

November 2014

Nutritional Information

Calories 117
Fat 8.8 g
Satfat 1.1 g
Monofat 5.8 g
Polyfat 1.5 g
Protein 3 g
Carbohydrate 9 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 222 mg
Calcium 31 mg