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Spiced Whole Roasted Cauliflower with Caper Vinaigrette
Recipes
Spiced Whole Roasted Cauliflower with Caper Vinaigrette
6 servings
60 minutes total (Active 10 minutes)

Ingredients

    • For cauliflower
    1. 1 lemon, for zest/juice
    2. 1 head cauliflower (about 2 lb)
    3. 2 teaspoons caraway seeds
    4. 1 teaspoon fennel seeds
    5. 1 teaspoon cracked black pepper
    6. ½ teaspoon ground turmeric
    7. 1 teaspoon sugar
    8. ¼ cup extra-virgin olive oil
    9. Nonstick aluminum foil
    10. 1 teaspoon kosher salt
    11. For vinaigrette
    12. 1 bunch fresh Italian parsley
    13. 2 tablespoons capers
    14. ½ cup sliced fresh green onions
    15. 1 tablespoon garlic stir-in paste
    16. ¼ cup extra-virgin olive oil
    17. ½ teaspoon kosher salt
    18. ½ teaspoon cracked black pepper

    Steps

      1. Prepare cauliflower. Preheat oven to 425°F. Zest lemon (1 tablespoon), then juice (2 tablespoons); reserve juice for vinaigrette. Remove leaves from cauliflower and cut stalk even with bottom of head.
      2. Place caraway and fennel seeds in small sauté pan on medium. Cook and stir 6–8 minutes until toasted and fragrant. Remove pan from heat and place seeds in spice grinder. Grind into fine powder, then place in small bowl. Add lemon zest, pepper, turmeric, sugar, and oil; stir to combine.
      3. Place cauliflower on large sheet of foil. Brush with one-half spice mixture, then wrap loosely with foil. Place on baking sheet and bake 30 minutes.
      4. Unwrap cauliflower; brush with remaining half spice mixture and sprinkle with salt. Bake uncovered 15–20 more minutes until coating is lightly browned and cauliflower is tender.
      5. Meanwhile, prepare caper vinaigrette. Chop parsley coarsely (1 cup). Whisk all ingredients (including lemon juice) in small bowl and let stand until ready to serve.
      6. Place caper vinaigrette on serving dish and top with roasted cauliflower. Cut cauliflower into wedges and spoon vinaigrette over each wedge.
      Chef's Tip: No spice grinder? No problem! Place toasted seeds in clean dish towel or zip-top bag and crush with meat mallet or rolling pin.

    Amount per ⅙ recipe serving: Calories 220, Total Fat 20g, Sat Fat 3g, Trans Fat 0g, Chol 0mg, Sodium 710mg, Total Carb 10g, Fiber 4g, Total Sugar 5g, (Incl. 1g Added Sugars), Protein 3g, Vitamin D 0%, Calc 4%, Iron 10%, Potassium 6%