Roasted Cauliflower
Roasted Cauliflower
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 312
- Total Fat
- 26
- Saturated Fat
- 3
- Carbohydrates
- 19
- Dietary Fiber
- 4
- Sugar
- 10
- Protein
- 5
- Cholesterol
- 1
- Sodium
- 441
- Total: 30 min
- Active: 10 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 312
- Total Fat
- 26
- Saturated Fat
- 3
- Carbohydrates
- 19
- Dietary Fiber
- 4
- Sugar
- 10
- Protein
- 5
- Cholesterol
- 1
- Sodium
- 441
- Total: 30 min
- Active: 10 min
Ingredients
1 head cauliflower, cut into florets
1/2 cup extra-virgin olive oil, plus more for tossing
Salt
4 shallots, minced
1 clove garlic, minced
1 tablespoon honey
1 teaspoon minced white anchovy
1 teaspoon chile flakes
1 teaspoon toasted cumin seeds
Juice and zest of 1 orange
1/2 cup pine nuts, toasted
2 tablespoons capers, rinsed if salt-packed
2 tablespoons chopped flat-leaf parsley
Directions
- Preheat the oven to 400 degrees F. Toss the cauliflower florets with a little bit of olive oil and salt. Spread them out on a sheet tray, place in the oven, and roast until lightly golden brown, about 20 minutes. Remove from the oven and set aside to cool. Meanwhile, in a medium bowl combine the shallot, garlic and a pinch of salt. Add the honey, anchovy, chile flakes, cumin and the orange juice and zest. Whisk to combine, then whisk in the remaining 1/4 cup of olive oil. Add the cauliflower, pine nuts and capers and toss to combine. Fold in the parsley and serve.
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