Roasted Cauliflower With Dijon Vinaigrette Recipe

Name: Roasted Cauliflower With Dijon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1-ounce) slice sourdough bread; 1 head cauliflower; 7 teaspoons extra-virgin olive oil, divided; 1/4 teaspoon salt, divided; 1/4 teaspoon black pepper; 2 cups water; 1/8 teaspoon fresh lemon juice; 3 tablespoons chopped fresh parsley; 1 tablespoon minced fresh garlic; 2 teaspoons grated lemon rind; 2 teaspoons Dijon mustard; 4 teaspoons rice vinegar; 4 teaspoons canola oil; Cooking spray; 2 teaspoons capers, rinsed, drained, and chopped

Servings: persons

1 (1-ounce) slice sourdough bread
1 head cauliflower
7 teaspoons extra-virgin olive oil, divided
1/4 teaspoon salt, divided
1/4 teaspoon black pepper
2 cups water
1/8 teaspoon fresh lemon juice
3 tablespoons chopped fresh parsley
1 tablespoon minced fresh garlic
2 teaspoons grated lemon rind
2 teaspoons Dijon mustard
4 teaspoons rice vinegar
4 teaspoons canola oil
Cooking spray
2 teaspoons capers, rinsed, drained, and chopped

1
Preheat oven to 350u00b0.
2
Remove crust from bread. Tear bread into very small pieces. Place on a baking sheet, and bake at 350u00b0 for 13 minutes or until toasted and golden brown, stirring occasionally. Remove from oven. Increase the oven temperature to 450u00b0.
3
Cut cauliflower into 2-inch florets, reserving stems. Place florets on a foil-lined baking sheet. Drizzle with 1 tablespoon olive oil; toss well. Bake florets at 450u00b0 for 25 minutes or until dark golden brown in spots and almost tender. Sprinkle florets with 1/8 teaspoon salt and pepper.
4
Combine reserved cauliflower stems and 2 cups water in a small saucepan over medium heat; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until very tender. Drain well. Place stems, remaining 1/8 teaspoon salt, and juice in a food processor; process until smooth.
5
Combine parsley, garlic, and rind in a small bowl. Combine mustard and vinegar in a small bowl. Gradually add remaining 4 teaspoons extra-virgin olive oil and canola oil to mustard mixture, stirring with a whisk.
6
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add cauliflower florets; saute 1 minute or until thoroughly heated. Stir in capers and parsley mixture. Sprinkle with breadcrumbs. Place 2 tablespoons cauliflower puree on each of 6 plates. Top each serving with 3/4 cup floret mixture; drizzle with 2 teaspoons vinaigrette.

185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (1-ounce) slice sourdough bread, 1 head cauliflower, 7 teaspoons extra-virgin olive oil, divided, 1/4 teaspoon salt, divided, and more.

Yes, Roasted Cauliflower With Dijon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Cauliflower With Dijon Vinaigrette

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