Curried Cauliflower with Capers ~

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 ~


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