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Cauliflower with Lemon-Caper Vinaigrette

Photo: Jason Wallis; Styling: Cindy Barr
Yield Serves 6 (serving size: about 1 cup)
Versatile, healthy, and quick is how we describe this side dish of Cauliflower with Lemon-Caper Vinaigrette.


  • 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

Nutrition Information

  • calories 113
  • fat 9.4 g
  • satfat 1.3 g
  • sodium 178 mg

How to Make It

  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.