Roasted Cauliflower Salad with Lemon and Capers

Preparation

1. Pre-heat the oven to 425F.

2. Break the cauliflower into large florets. Place in a single layer in a sauté pan and add 1 cup of the water. Sprinkle with salt. Cover and bring to a boil over a medium high flame. Steam for 5 minutes or until the florets can just be pierced with a fork. Drain. Set the florets aside on paper towel to absorb any excess moisture. Break the largest florets into 2-3 pieces (this can be done ahead of time).

3. Line a baking sheet with parchment paper and drizzle with 1 ½ 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.

4. 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.

Ann's Tips and Tricks

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, I most of the calories are here. 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 1/2 of it and add the rest as needed. it will keep in the fridge up to 4 days.