Roasted Cauliflower Salad

Recipe Ingredients

2		Cauliflower heads - cut bite-sized (large)
		Olive oil - as needed
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Garlic cloves - minced
1 tablespoon	15ml	Dijon mustard
4		Anchovy filets
1/4 cup	59ml	White wine vinegar
1/4 cup	59ml	Vegetable oil
2 tablespoons	30ml	Capers
1/3 cup	48g / 1.7oz	Chopped Italian parsley

Recipe Instructions

Combine cauliflower, 3 tablespoons olive oil and salt and pepper to taste in medium roasting pan. Mix well to coat all of cauliflower pieces. Roast at 425 degrees 15 minutes. Add garlic and mix well. Continue to roast until cauliflower is tender yet still slightly crisp, about 8 to 10 minutes.

While cauliflower is cooking, place mustard in small bowl. Add anchovies and mash with fork, combining with mustard. Stir in vinegar. Combine 1/2 cup olive oil and vegetable oil and pour slowly into bowl while whisking constantly.

Transfer cooked cauliflower to large bowl and toss with about 1/2 cup vinaigrette while cauliflower is still warm. Mix in capers and parsley. Serve salad at room temperature, not chilled.

This recipe yields 6 servings.

Each serving: 262 calories; 219 mg sodium; 2 mg cholesterol; 26 grams fat; 7 grams carbohydrates; 3 grams protein; 1.02 grams fiber.

Source:
The Los Angeles Times, 08-23-2000

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