Best 4 Roasted Cauliflower With Caper Vinaigrette Recipes
Feast your taste buds on a delightful culinary journey with our roasted cauliflower with caper vinaigrette, a symphony of flavors that will tantalize your senses. This delectable dish features tender and caramelized cauliflower florets, roasted to perfection and kissed with a tangy and savory caper vinaigrette. Alongside this main attraction, we present a tempting array of complementary recipes that elevate the dining experience. Dive into the vibrant flavors of our roasted red pepper and feta dip, a creamy and flavorful spread that pairs wonderfully with the roasted cauliflower. Discover the perfect balance of sweetness and tartness in our honey-lemon vinaigrette, a versatile dressing that complements a variety of dishes. And for a refreshing and herbaceous touch, try our parsley-tahini sauce, a vibrant condiment that adds a burst of freshness to any meal. Prepare to embark on a culinary adventure that will leave you craving more.
Let's cook with our recipes!
ROASTED CAULIFLOWER WITH CRISPY CAPERS
Cook capers until they pop and crisp up, then serve them over roasted cauliflower.
Provided by Food Network Kitchen
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Toss the cauliflower in a large bowl with 1/3 cup oil and a generous sprinkle of salt and pepper until well coated. Spread out onto 2 rimmed baking sheets. Roast until tender, stirring once or twice, about 30 minutes.
- Heat the remaining 2 tablespoons oil in a small skillet over medium-high heat. Add the capers and cook just until they burst and crisp, about 1 minute. Evenly pour over the cauliflower, add the parsley and toss to coat. Season with additional salt and pepper.
ROASTED CAULIFLOWER WITH PINE NUT, RAISIN, AND CAPER VINAIGRETTE RECIPE
Steps:
- Adjust oven rack to middle position and preheat oven to 500°F (260°C). Toss cauliflower with 3 tablespoons (45ml) olive oil. Season to taste with salt and pepper. Transfer to a foil-lined rimmed baking sheet. Roast until cauliflower is tender and deeply browned on both sides, about 20 minutes total, flipping cauliflower with a thin metal spatula halfway through roasting.
- While cauliflower roasts, combine remaining 3 tablespoons (45ml) olive oil, vinegar, honey, capers, pine nuts, raisins, and parsley. Season dressing to taste with salt and pepper.
- Transfer cooked cauliflower to a serving plate and spoon dressing on top. Serve immediately.
Nutrition Facts : Calories 316 kcal, Carbohydrate 19 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 3 g, Sodium 282 mg, Sugar 13 g, Fat 27 g, ServingSize Serves 4, UnsaturatedFat 0 g
ROASTED RED PEPPERS AND CAULIFLOWER WITH CAPER VINAIGRETTE
Provided by Shelley Wiseman
Categories Side Roast Buffet Lemon Cauliflower Bell Pepper Healthy Vegan Capers Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 5
Steps:
- Toss cauliflower with 1/4 cup oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl, then divide between two 4-sided sheet pans. Roast cauliflower, turning it and switching position of pans halfway through, until just tender and browned in spots, about 20 minutes total.
- While cauliflower roasts, whisk together lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large serving bowl, then add remaining 1/2 cup oil in a slow stream, whisking. Finely chop about 1 tablespoon capers, then whisk chopped and whole capers into vinaigrette. Add warm cauliflower and peppers and toss to coat. Serve at room temperature.
ROASTED CAULIFLOWER
This recipe was originally one of Martha Stewart's but I've adjusted it to make it more to my taste. This has become my DH's favorite vegetable recipe. In fact, we love it so much that the two of us usually pig out on the whole recipe.
Provided by Kendra
Categories Cauliflower
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees.
- Trim head of cauliflower and cut into bite-sized florets.
- Dry cauliflower well.
- Drizzle with olive oil (you may need more than 2 T) then sprinkle with garlic salt, pepper, and chile powder.
- You can adjust seasonings according to your personal preferences.
- Toss cauliflower until seasonings are well distributed.
- Pour into a greased baking pan and bake for 20- 25 minutes, stirring once or twice.
- Cauliflower should be a dark, golden brown when baking is completed.
- Remove from oven and pour into a serving dish.
- Top with balsamic vinegar and toss well.
Nutrition Facts : Calories 124.1, Fat 7.5, SaturatedFat 1.1, Sodium 75.2, Carbohydrate 12.9, Fiber 4.8, Sugar 5, Protein 4.6
Tips:
- Choose the right cauliflower: Look for a head of cauliflower that is compact and heavy, with tightly closed florets. Avoid heads with brown spots or bruises.
- Roast the cauliflower in a hot oven: This will help to caramelize the florets and give them a slightly crispy texture. Roast the cauliflower at 425 degrees Fahrenheit for about 20 minutes, or until the florets are tender and slightly browned.
- Make the caper vinaigrette ahead of time: This will allow the flavors to meld together. You can make the vinaigrette up to 3 days in advance and store it in the refrigerator.
- Use fresh herbs in the vinaigrette: This will add a bright, herbaceous flavor to the dressing. Some good options include parsley, cilantro, and basil.
- Serve the roasted cauliflower warm or at room temperature: The cauliflower is delicious either way, so you can serve it immediately after roasting or let it cool down to room temperature before serving.
Conclusion:
Roasted cauliflower with caper vinaigrette is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. The roasted cauliflower is slightly crispy on the outside and tender on the inside, and the caper vinaigrette adds a bright, herbaceous flavor. This dish is sure to be a hit at your next gathering.
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