Roasted Cauliflower With Caper-Anchovy Vinaigrette Recipe
Recipe By EatingWell
In this impressive whole roasted cauliflower recipe, the cauliflower is poached in a seasoned broth before being roasted in a super-hot oven. Serve as a first course or offer the roasted cauliflower as the centerpiece of a multi-dish buffet.
4.6
21 Rating -
Rate
55minstotal
55m.total
plan
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ingredients serves
serves6
Add to Shopping ListIngredients for Roasted Cauliflower With Caper-Anchovy Vinaigrette Recipe
- 10 cup Water
- 1/2 inch 2 lemons, sliced into rounds
- 2 tablespoon Salt
- 2 teaspoon Paprika
- 1 Large head cauliflower
- 1 tablespoon Extra virgin olive oil
- 2 Anchovy fillets, blotted dry
- 2 tablespoon Chopped flat leaf parsley
- 1 tablespoon Chopped shallot
- 1 tablespoon Capers, rinsed
- 2 teaspoon White wine vinegar
- 1/2 teaspoon Lemon zest
- 2 tablespoon Extra virgin olive oil
Nutrition
value
value
76
calories per serving
7 g Fat< 1 g Protein2 g Carbs1 g FiberOther
Current Totals
- Fat7g
- Protein< 1g
- Carbs2g
- Fiber1g
MacroNutrients
- Carbs2g
- Protein< 1g
- Fiber1g
Fats
- Fat7g
Vitamins & Minerals
- Calcium23mg
- Iron< 1mg
- Vitamin A159mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B918mcg
- Vitamin B120mcg
- Vitamin C14mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium10mg
- Manganese< 1mg
- Phosphorus17mg
- Selenium< 1mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell