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.
Ingredients For Roasted Cauliflower With Caper-Anchovy Vinaigrette Recipe
10 cup Water
0.5 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
0.5 teaspoon Lemon zest
2 tablespoon Extra virgin olive oil
Nutrition value
76
calories per serving
7 g Fat< 1 g Protein2 g Carbs1 g FiberOther
Current Totals
7 g Fat
< 1 g Protein
2 g Carbs
1 g Fiber
MacroNutrients
Carbs
2 g
Protein
1 g
Fiber
1 g
Fats
Fat
7 g
Vitamins & Minerals
Calcium
23 mg
Iron
1 mg
Vitamin A
159 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
18 mcg
Vitamin B12
0 mcg
Vitamin C
14 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
10 mg
Manganese
0 mg
Phosphorus
17 mg
Selenium
1 mcg
Zinc
0 mg
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