Roasted Cauliflower with Lemon Caper Vinaigrette

(as seen on the Chew - coming soon to BMCo)


1 head Cauliflower
1/4 cup Olive Oil
Salt and Pepper
1 cup Olive Oil
1/3 cup Capers (chopped)
1/2 bunch Parsley (chopped)
1/2 cup Lemon Juice
1 tablespoon Lemon zest
1 teaspoon Dijon Mustard
Salt and Pepper
Lemon Caper Vinaigrette


For the Cauliflower: Drizzle cauliflower with olive oil and season with salt and pepper. Roasting a whole head of cauliflower makes for a great presentation. Roast in a 350 degree oven until golden and tender, approximately 35 to 45 minutes. Drizzle with vinaigrette.

For the Lemon Caper Vinaigrette: Whisk all ingredients together. Remember to zest lemons before juicing them. Season to taste. Serve this dish as a side or a vegetarian entree.