Roasted Cauliflower with Capers Print Recipe Print Recipe

{Photographed by With Style and Grace}

Happy New You Year! I hope you all had a wonderful holiday and let me guess, wishing you were still on vacation?  Or perhaps, wishing you still fit into your fat pants? Now were talking. How many of you are detoxing, counting calories, and/or dieting of some sort?  Let’s face it, we all ate and drank too much and now our “fat pants” have officially become our fat pants.

I’m not dieting or detoxing. It makes me cranky. I am, however, eating lots of vegetables, beans, soups and drinking only water, no alcohol. period. Ok, for a few weeks at least. I’ll put down my “no alcohol, only vegetable” rule once I arrive at the Alt Summit conference in a few weeks. I’d hate to lose friends before I even made them.

Rather than cutting off your arm depriving yourself of good food, meaning food you can taste and not drink out of  a straw, I’m going to share healthy recipes each day this week, ranging from vegetables, juicing, to snacks. All ass friendly, you have my word.

Now, let’s talk cauliflower. One of my favorite blogs, Joy the Baker posted this recipe a few weeks back, which I made {minus the butter} for our Christmas Eve dinner. I kid you not, it was amazing, my husband had to ask that share. I highly recommend doubling this recipe because you’ll want at least half to yourself. In one week, I made this dish twice and if I weren’t going out of town, I’d make it again. Between the capers and the garlic, which I added more of both, I was in heaven. I was smart the second time and doubled the recipe that way there would be leftovers. For lunch the next day I added the roasted cauliflower to a salad and topped with grilled chicken. And now, I’m craving it.

Stay tuned, more healthy, but delicious recipes to come!

Roasted Cauliflower Recipe

{adapted by Joy the Baker}

1 1/2  pound cauliflower florets

2 tablespoons capers, coarsely chopped – I used whole

3 large garlic cloves, minced

2 tablespoons olive oil

1/4 teaspoon red pepper flakes

2 teaspoons fresh lemon juice

Preheat oven to 400 degrees F.  In a roasting dish or baking sheet, toss together cauliflower with capers, garlic, oil and about 1/8 teaspoon salt. Sprinkle red pepper flakes. Roast until nicely browned, approx 15-20 minutes. Remove from oven and toss the cauliflower with lemon. Enjoy!

{Photographed by With Style and Grace}

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  • Sylvie @ Gourmande in the Kitchen

    I’ve been meaning to try this for a while, it looks so easy and delicious. I need to eat more veggies and less sugar, at least for a few weeks 🙂

  • eat drink pretty

    This looks delicious, an awesome side dish. I’ll definitely be adding it to the menu soon!

  • Linda Baker

    I can’t wait to try this recipe!

  • Rowaida Flayhan

    Love this recipe looks delicious

  • Karin