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.
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
How to Make It
Preheat oven to 450°.
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.
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.
This recipe introduced me to caperberries, which are fantastic (and available at Whole Foods, cheaper than capers themselves!) I would definitely make this again, but the lemon and capers were a little strong; next time I may only use half what the recipe calls for. I served this with some mild fish, which was good because the flavor of this dish was so strong.