Have we met?
Sadly, it’s been awhile.
The tightness of my pants can attest to that…
Looks like it’s time I get reacquainted with this lovely head of cauliflower. Mmmm…
I haven’t [completely] lost it and gone to eating just raw veggies. Keep reading…
I love mustard. Ketchup, not so much.
This is a great [healthy] vegetable dish that can be served as a side or lunch and add grilled chicken or shrimp for protein!
Ready. Set. Tightness be gone!
If your allergic [or sensitive] to gluten, be sure to check the label of your mustard.
[Photographed by Lisa Thiele | With Style and Grace]
Dijon Roasted Cauliflower with Capers
[Inspired by Food & Wine]
- 2 heads (about 2 pounds) cauliflower, cut into 1-inch florets
- 3 tablespoons [gluten-free] Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 1 clove of garlic, minced
- 2 tablespoons capers – you can omit if you’re not a fan
- salt + pepper
Preheat the oven to 400 degrees F.
In a large bowl, mix together mustard, olive oil, garlic and capers – season with salt + pepper. Add in the cauliflower florets and toss to coat. On a baking sheet, spread the cauliflower out and roast for about 30 minutes.
Serve and Enjoy!
August 22 2011