Roasted Cauliflower with Caper-Anchovy Vinaigrette
In this impressive whole roasted cauliflower recipe, the cauliflower is poached in a seasoned broth before being roasted in a super-hot oven. Serve as a first course or offer the roasted cauliflower as the centerpiece of a multi-dish buffet.
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Recipe Summary
Ingredients
Directions
Tips
Make Ahead Tip: To make ahead: Cover and refrigerate the vinaigrette (Step 5) for up to 1 day; stir before serving.
Equipment: Parchment paper
Nutrition Facts
Serving Size: 1/6 cauliflower & 1 1/2 Tbsp. vinaigrette
Per Serving:
79 calories; protein 2.4g; carbohydrates 5.1g; dietary fiber 1.9g; sugars 1.8g; fat 6g; saturated fat 1.2g; cholesterol 3.1mg; vitamin a iu 193.5IU; vitamin c 44.8mg; folate 54mcg; calcium 32.8mg; iron 0.6mg; magnesium 16.8mg; potassium 294.2mg; sodium 387.9mg; thiamin 0.1mg.
Exchanges:
1 vegetable, 1 fat