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.

How to Make It

Step 1

Preheat oven to 450°.

Step 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.

Step 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.

Ratings & Reviews