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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.

Thats it.

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.

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