Roasted Cauliflower with Caper Vinaigrette
I could drink this salad dressing but instead I will put it on everything.
2/3 cup olive oil
One tablespoon drained capers
2 tablespoons chopped shallots
2 cloves chopped garlic cloves
1/3 cup red wine vinegar
One teaspoon whole grain Dijon mustard
Salt and pepper to taste
Put the garlic and shallots in the magic bullet and pulse till almost smooth
Add the oil, vinegar and mustard and pulse till the dressing is smooth
Add the capers for a two second pulse.
One head of cauliflower cut into florets
2 tablespoons olive oil
1/2 teaspoon salt and pepper
Preheat the oven to 400 degrees.
Mix the cauliflower, oil, salt and pepper together making sure to coat the cauliflower with the oil.
Place on a pan lined with foil. Easy cleanup.
Roast for 30 minutes checking after 20 minutes to turn cauliflower over.
You want a light brown crust to be on the cauliflower.
Place a big handful of arugula or spinach on a plate and place the cauliflower on top.
Drizzle the caper dressing on top.
I baked about eight shrimp and served them with the cauliflower
I also serve this vegetable salad with fish, pork and chicken.