Roasted Cauliflower with Tomato, Dill, and Capers

By sunitagt

Calories: 127
Carbohydrates: 3.0g
Cholesterol: 0mg
Fat: 12.7g
Saturated Fat: 1.7g
Sodium: 103mg
Protein: 1.4g

Ingredients

• 2 tbsp. capers, drained and roughly chopped
• 1 tbsp. wholegrain mustard
• 1 garlic clove, pressed
• 2 tbsp. apple cider vinegar
• Kosher salt and freshly ground black pepper
• 1/3 cup olive oil, plus more for the cauliflower
• 1 medium cauliflower, divided into florets
• 1 tbsp. chopped dill
• 4 oz. baby spinach leaves
• 1 cup cherry tomatoes, cut in half

Details

Servings 6
Adapted from webmd.com

Preparation

Step 1

1. To make the dressing, place the capers, mustard, garlic, and vinegar in a medium sized jar. Add a big pinch of salt and a few grinds of pepper. Give the jar a vigorous shake. Add the olive oil and shake the mixture shake again. Taste for balance of flavor and adjust accordingly.

2. Meanwhile, preheat the oven to 425ºF. Place the cauliflower florets on a baking sheet and drizzle them with olive oil, then sprinkle them with salt and pepper. Roast in the middle of the oven until cooked through and deep brown in spots, turning once, about 25 minutes in total.

3. Place the spinach, tomatoes, and dill in a large bowl. Once the cauliflower is done, and while it is still hot, add it to the bowl as well. Drizzle in about half the dressing and toss to coat. Add more dressing as necessary. This dish can be served warm or room temperature.