Roasted Cauliflower with Lemon-Caper Vinaigrette

Serves: 4

Ingredients:

5 cups small cauliflower florets

3 Tbsp Flying Olive Lemon Extra Virgin Olive Oil, divided

1 Tbsp chopped fresh thyme or 1 tsp dried thyme

1 tsp grated lemon zest (zest first, then squeeze for juice)

1 Tbsp fresh lemon juice

1 ½ tsp drained and chopped capers

1 tsp Dijon mustard

½ tsp black pepper

1/4 tsp kosher or sea salt

Directions:

Preheat the broiler to high. (If you are cooking something else in the oven, you can bake this as well). Combine the cauliflower, 1 ½ Tbsp Flying Olive Lemon Extra Virgin Olive Oil, and thyme in a large bowl. Toss to combine.

Spread the cauliflower mixture in a single layer on a foil-lined baking sheet. Broil 8-10 minutes or until browned and tender, stirring once after 4 minutes.

Combine remaining 1 ½ Tbsp Flying Olive Lemon Extra Virgin Olive Oil, zest, juice, capers, mustard, pepper, and salt in a large bowl, stirring with a whisk. When the cauliflower is done, add it to the caper mixture. Toss to coat. Serve.

Inspired by a recipe in Cooking Light Magazine, January/February, 2017

Submitted by Chuck L.