Roasted Cauliflower with Mustard Vinaigrette

For the last few days, I’ve been running around Columbia, SC like a chicken with my head cut off! Who knew it was going to be so hard to find fish, or celery root, or SUPERFINE sugar?!?!?!? The weather down south is so lovely, but I’ve only been able to enjoy it in spurts as I run out to the store to grab yet another ingredient I’d forgotten on my last trip to the store. I feel like I left my organizational skills back in NYC.

Finding time to update my blog, rest my feet, or do anything but prep for Thursday’s dinner has been almost impossible. However, I did find some time yesterday to turn a head of cauliflower in my mom’s fridge into a salad inspired by a dish at Joseph Leonard, one of my favorite NYC spots.

It was a hit with my parents – including my dad whom I’ve already told you, doesn’t like to “try new things” unless it’s a new item on the value menu at McDonald’s.

Ingredients

  • 1 head Cauliflower
  • 5 tablespoons olive oil, divided
  • 3 tablespoons white balsamic vinegar, divided
  • Kosher salt
  • 2 tablespoons parsley
  • 1 teaspoon dijon mustard
  • 1/2 small red onion, thinly sliced
  • 1 tablespoon capers, drained

Directions

  • Preheat oven to 375 degrees F.
  • Cut cauliflower into small pieces, reserving some of the larger pieces for later.
  • Toss small pieces in a gallon freezer bag with 2 tablespoons of olive oil and 1 tablespoon of vinegar.
  • Spread cauliflower on a large rimmed baking sheet. Sprinkle with salt and roast for 30-40 minutes or until the florets are tender and golden.
  • Combine remaining oil and vinegar with the mustard in a small jar and shake vigorously for 30 seconds.
  • Add cauliflower, parsley, red onion, and capers to a large mixing bowl. Cover with vinaigrette and toss until ingredients are well mixed and lightly coated.

Notes: This dish is even better with pickled red onions. My go to recipe for pickling is 3/4 cup white vinegar, 3 T sugar, pinch of red pepper, 5 cloves, 5 all-spice berries, 1/8 teaspoon salt and one large onion, halved and thinly sliced. Bring vinegar and sugar to a boil until sugar is fully dissolved, add spices and onion. Reduce heat and simmer for 2 minutes. Remove from heat and cool. Enjoy! (Keep in an airtight container in the fridge for up to a week.)

What you’ll need: A gallon size freezer bag, a large rimmed baking sheet, a large mixing bowl, and a small jar.

What you want to know: One fourth of this dish is approximately 120 calories, 10 grams of fat, 1 gram protein, 2 grams of carbs, 2 grams of fiber, and 3 Weight Watchers points.

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Filed under Salad, Vegetable, Vegetarian

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