Curried Cauliflower with Capers

Curried Cauliflower with Capers
Photo by Becky Luigart-Stayner

Ingredients

  • 1/3 cup caperberries, thinly sliced
  • ½ teaspoon curry powder
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon curry powder
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • ¼ cup extra-virgin olive oil, divided
  • + 28 more ingredients
    • ½ teaspoon salt
    • ¼ cup extra-virgin olive oil, divided
    • 1/3 cup caperberries, thinly sliced
    • 2 teaspoons grated lemon rind
    • 1/3 cup caperberries, thinly sliced
    • 2 teaspoons grated lemon rind
    • ½ teaspoon curry powder
    • ¼ cup capers, drained
    • ½ teaspoon curry powder
    • ¼ cup capers, drained
    • ¼ cup extra-virgin olive oil, divided
    • ¼ cup chopped fresh flat-leaf parsley
    • ¼ cup extra-virgin olive oil, divided
    • ¼ cup chopped fresh flat-leaf parsley
    • 2 teaspoons grated lemon rind
    • 2 tablespoons lemon juice
    • 2 teaspoons grated lemon rind
    • ¼ cup capers, drained
    • 2 tablespoons lemon juice
    • ¼ cup capers, drained
    • 6 cups cauliflower florets (about 1 large head)
    • ¼ cup chopped fresh flat-leaf parsley
    • 6 cups cauliflower florets (about 1 large head)
    • ¼ cup chopped fresh flat-leaf parsley
    • 2 tablespoons lemon juice
    • 2 tablespoons lemon juice
    • 6 cups cauliflower florets (about 1 large head)
    • 6 cups cauliflower florets (about 1 large head)

1. Preheat oven to 450°. 2. Combine cauliflower and 1 tablespoon oil on a jelly-roll pan, tossing to coat. Bake at 450° for 30 minutes or until browned, turning once. 3. Combine remaining 3 tablespoons oil, lemon rind, and next 4 ingredients (through black pepper) in a large bowl; stir with a whi...

View full recipe at My Recipes

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