I have always liked cauliflower – I pretty much like all veggies – but since going paleo, I have learned to love it. It is so generous and unassuming, never minding if you want it to look like potatoes or rice or chick peas, just going along with your every desire. While it certainly does a great job of standing in for other vegetables, from time to time I like to let it shine as the star of the show. This recipe in particular highlights some of cauliflower’s greatest attributes. Roasting brings out the sweetness of it and it becomes deliciously tender while still maintaining its structure. The tangy vinaigrette gets absorbed by the warm florets and makes the whole dish sing! If you end up with leftovers, it tastes great cold too and would make a great addition to a composed salad. Enjoy!

Roasted Cauliflower with Lemon-Caper Vinaigrette

1 large head of cauliflower, about 3 lbs.

1 1/2 Tbsp. coconut oil, melted

3/4 tsp. salt

pepper to taste

1 clove of garlic, minced

1 tsp. Dijon mustard

Juice from 1/2 a lemon, about 1 Tbsp.

2 Tbsp. + 2 tsp. extra virgin olive oil

1 Tbsp. capers, minced

2 scallions, minced

Directions

1) Preheat oven to 400 degrees. Break the cauliflower into florets, cutting the larger ones into bite-sized pieces, and place in 1 or 2 large glass baking dishes. You want a single layer of florets so they roast and don’t steam. Roast for 25-30 minutes until tender and caramelized, stirring from time to time and switching the dishes to different shelves, if necessary.

2) Mix the garlic, mustard, and lemon juice together in a small bowl. Add the olive oil and continue to mix with a whisk to emulsify the dressing. Mix in the capers and scallions and set aside until the cauliflower is done roasting.

3) When the cauliflower is done to your liking, toss it still hot with the dressing, add any additional salt and pepper, and serve warm.

Serves 6