Curried Cauliflower with Capers

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 107
  • Fat: 9.5g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 6.6g
  • Polyunsaturated fat: 1.2g
  • Protein: 2.1g
  • Carbohydrate: 5.3g
  • Fiber: 2.6g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 445mg
  • Calcium: 24mg

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. 1. Preheat oven to 450°.
  2. 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. 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.
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