Roasted Cauliflower Salad With Lemon & Capers | Cook for Your Life

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Roasted Cauliflower Salad With Lemon & Capers

Name: Roasted Cauliflower Salad With Lemon & Capers
Prep time: 5
Cook time: 35

5 out of 5 stars (based on 10 reviews)

5 min prep

35 min total

4 servings

Carrot Icon for Number of Ingredients Size

8 ingredients

This roasted cauliflower salad with lemon and capers is a deliciously easy way to make the most of any leftovers. The sweetness of the roasted cauliflower is wonderful with the classic combo of salty capers...

1 medium to large cauliflower
1 cup water
1½ tablespoons olive oil

Lemon Caper Dressing

¼ cup olive oil
1½ tablespoons fresh lemon juice
2 tablespoons water
¼ cup salted capers, rinsed well (see Chef Tips)
salt to taste

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Nutrition Facts

Calories

220 cals

Fat

19 g

Saturated Fat

3 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

14 g

Carbohydrates

11 g

Sugar

4 g

Fiber

5 g

Protein

4 g

Sodium

720 mg

Directions

Pre-heat the oven to 425 degrees.
Break the cauliflower into large florets. Place in a single layer in a saute pan and add 1 cup of the water. Sprinkle with salt. Cover and bring to a boil over medium-high heat. Steam for 5 minutes or until the florets can just be pierced with a fork. Drain. Set the florets aside on a paper towel to absorb any excess moisture. Break the largest florets into 2-3 pieces (this can be done ahead of time).
Line a baking sheet with parchment paper and drizzle with 1½ tablespoons of the olive oil. Place the drained cauliflower onto the prepared baking sheet in a single layer. Turn the florets to coat in the olive oil. Roast in the oven for 10 minutes. Turn the florets over and cook 10 minutes more to brown the other sides. The florets will be soft and covered in brown spots.
Meanwhile, make the dressing. Put the lemon juice in a large bowl. Gradually beat in the remaining olive oil. If the dressing seems too sharp, beat in the water a teaspoon at a time until desired sharpness is reached. Stir in the capers. Let sit for 5 minutes. Taste for salt. Add the roasted cauliflower and toss to coat. Let sit for 10 minutes for the flavors to blend. Serve at room temperature.

Chef Tips

If you can’t find salted capers, use bottled capers under vinegar or brine. Rinse very well before adding to the dressing.

Speaking of the dressing, you can take out 1 tablespoon of the olive oil and substitute with water to lighten it. Or you can just toss the cauliflower in ½ of it and add the rest as needed. The dressing will keep in the fridge up to 4 days.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Roasted Cauliflower Salad With Lemon & Capers