Fried caper vinaigrette w/ roasted cauliflower. YUM.

Cre8veLifeR

This dressing is good on everything if you ask me! Wanted to share:

2/3 C olive oil, divided
1T salt cured capers, rinsed & chopped
2T chopped shallots
1t grated garlic (about 2 cloves)
1/3 C red-wine vinegar or sherry vinegar
1t whole grain dijon mustard
pinch ea. of sea salt & fresh ground pepper

saute 1/4 C of the oil, add capers, shallots & garlic and cook stirring constantly 2-4 minutes until just starting to brown but oil is still clear (don't burn it). Transfer to medium bowl, including oil and let cool. When cool, add remaining ingredients except the remaining oil - whisk the remaining oil in until thoroughly blended. Add salt & pepper to taste if needed. Can keep up to 2 days in the fridge. Makes 1 cup.

Bake your cauliflower florets - about 2 heads, drizzled with olive oil, sae salt & pepper at 400 degrees for 30 minutes. Turn veggies and roast for another 15-20 minutes (you want them deeply carmelized). Put in a bowl and while still hot drizzle a little of the friend caper vinaigrette over them, to taste. makes 8 servings.

Per serving: 130 calories, 70 from fat, 0 cholesterol, 14g carbs, 5g protein, 6g fiber, 570mg sodium

Delicious!

SamtasticLife

Yum! Sounds amazing!

Bejede

bump