Curried Cauliflower with Capers

Curried Cauliflower with Capers Recipe
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Serve as a side dish with a quinoa salad. Look for olive-size caperberries—the immature fruit of the caper bush—at gourmet grocers or specialty stores.

Yield:

6 servings (serving size: about 1 cup)

Recipe from

Nutritional Information

Calories 107
Fat 9.5 g
Satfat 1.3 g
Monofat 6.6 g
Polyfat 1.2 g
Protein 2.1 g
Carbohydrate 5.3 g
Fiber 2.6 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 445 mg
Calcium 24 mg

Ingredients

6 cups cauliflower florets (about 1 large head)
1/4 cup extra-virgin olive oil, divided
2 teaspoons grated lemon rind
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon freshly ground black pepper
1/3 cup caperberries, thinly sliced
1/4 cup chopped fresh flat-leaf parsley
1/4 cup capers, drained

Preparation

1. Preheat oven to 450°.

2. Combine cauliflower and 1 tablespoon oil on a jelly-roll pan, tossing to coat. Bake at 450° for 30 minutes or until browned, turning once.

3. Combine remaining 3 tablespoons oil, lemon rind, and next 4 ingredients (through black pepper) in a large bowl; stir with a whisk. Add roasted cauliflower, caperberries, parsley, and capers to bowl; toss mixture well to combine.

Note:

Joanne Weir,

May 2010
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