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Curried Cauliflower with Capers

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield 6 servings (serving size: about 1 cup)
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.

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

Nutrition 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

How to Make It

  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.