Adapted from Cooking Light Magazine
This cauliflower dish is delicious and of course it's easy to do. Who doesn't like roasted cauliflower? But this recipe gives us a reason to "love" cauliflower. I know it has done it for me.
I do switch recipes around, using whatever ingredient I have on hand. This time instead of capers, I added julienned basil. And instead of cutting the cauliflower into florets, I sliced it 1/2 inch thick, making "steaks".
I also wanted to let you see the difference that natural sunlight has on your pictures.
So in the first photo, I put my dish in direct sunlight. In the second shot, I placed my plate right next to the window, with the sunlight coming in indirectly.
I like both pictures, which doesn't happen a lot....
Here is the picture next to my window.
6 Cups Cauliflower florets (about 1 large head)
1/4 cup extra-virgin Olive Oil, divided (2 T. and 3 T., separated)
2 teaspoons grated lemon rind
2 tablespoons lemon juice
1/2 t. curry powder
1/2 t. kosher salt
1/4 t. freshly ground black pepper
1/4 cup chopped fresh flat leaf parsley
1/4 cup capers, drained
Preheat oven to 450 F.
Combine cauliflower and 2 tablespoons of olive oil in large bowl, toss to combine. Transfer to a 1/2 sheet pan and roast for 30 minutes, turning once.
Combine remaining 3 T. olive oil, lemon rind, and next 4 ingredients in a large bowl and whisk together. When cauliflower is roasted toss in a large bowl and add dressing, carpers and parsley.
Here is the picture in the direct sunlight.
Both say yum to me. :)
I'm joining the lovely Michael West at Foodie Friday today ~