By Laurence Goldin Blais
OTTOLENGHI CAULIFLOWER DILL AND CAPER
Updated at: Thu, 17 Aug 2023 00:08:11 GMT
Nutrition balance score
Unbalanced
Glycemic Index
33
Low
Glycemic Load
2
Low
Nutrition per serving
Calories320.7 kcal (16%)
Total Fat32.8 g (47%)
Carbs6.6 g (3%)
Sugars3 g (3%)
Protein2.1 g (4%)
Sodium401.3 mg (20%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
DRESSING
2 tablespoonscapers
drained and roughly chopped
1 tablespoonwhole grain mustard
French
2cloves garlic
minced
1 Tbspfresh dill
chopped
2 tablespoonscider vinegar
½ cupolive oil
SALAD
Instructions
Step 1
Lay out the cauliflower florets on a large baking sheet and drizzle w/ olive oil and kosher salt.
Step 2
Roast in a 400F oven for 20 minutes, turning once after 10 minutes. They should be nice and caramelized.
Step 3
Place in a large bowl with the cherry tomatoes and pour over half of the vinaigrette. Toss to coat everything with the dressing.
Step 4
Add in the handful of arugula leaves and more fresh dill just before serving.
Notes
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