Roasted cauliflower with a caper-olive vinaigrette.
5 cups | cauliflower, cut into florets | 800 g | |
1/4 cup | extra virgin olive oil | 65 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
10 | black olives | 4 tbsp | |
2 1/4 tsp | capers | 7 g | |
1 1/2 tbsp | raisins | 16 g | |
2 tbsp | lemon juice, freshly squeezed | 3/4 lemon |
per 1 serving (430 g)
Amount % Daily Value |
Calories 320 |
Fat 23 g 36 % |
Saturated
3.2 g
16 % |
Cholesterol 0 mg |
Sodium 430 mg 18 % |
Carbohydrate 28 g 9 % |
Fibre 8 g 30 % |
Sugars 13 g |
Net Carbs 20 g |
Protein 8 g |
Vitamin A 4 % |
Vitamin C 291 % |
Calcium 10 % |
Iron 20 % |
Food Group | Exchanges |
---|---|
Fruits | ½ |
Vegetables | 2 ½ |
Fats | 4 ½ |
We loved this recipe! I added about 50% more each of the capers and olives and used green instead of black olives. This will be a staple in our household from now on.
Excellent recipe. I did not have dried raisins so used dried cranberries instead (worked great). Another time, I repaced the black olives with kalamata olives (for more flavour).
Good way to use cauliflower. We couldn't find capers in our town, you might need to be in a big city to get them. This was a nice warm salad that would be a great accompaniment to any dinner.