Roasted Cauliflower with Caper Vinaigrette

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   To prepare the cauliflower, pull and cut off the green leaves.

3. 3

   Cut the head in half from the top to the bottom.

4. 4

   Cut out the core, and then cut the top into smaller pieces leaving some stem attached.

5. 5

   You want bite-sized florets that look like little trees of cauliflower.

6. 6

   Toss the cauliflower with olive oil and salt and place in the oven.

7. 7

   Roast the cauliflower for 20 minutes.

8. 8

   While the cauliflower is roasting, puree the capers, garlic, vinegar, and parsley in a food processor.

9. 9

   While the machine is running, drizzle in 1/4 cup olive oil.

10. 10

    Taste and season with salt, if needed.

11. 11

    Toss the roasted cauliflower with the vinaigrette and sprinkle with the raisins.

* Per serving · 4 servings · Values may vary.

No additional tips available.