Roasted Cauliflower with Capers and Chile – phase 1-4 serves 4-5


adapted from Food network (entwine)

1 head cauliflower

Olive oil cooking spray

Sea salt and freshly ground pepper

2 tablespoons capers

1 Fresno chile, sliced

1/4 cup vinegar

2 tsp olive oil

Preheat the oven to 400 degrees F. Core the cauliflower and cut into florets. Spray the florets, with olive oil, and sprinkle with sea salt, and pepper on a baking sheet. Roast until tender, about 30 minutes.

Cook the capers and chile in the remaining 1 tsp olive oil in a non stick skillet over medium heat for 2 minutes. Add the vinegar and cook until reduced by half, about 2 minutes. Stir in the remaining olive oil and season with sea salt and pepper. Add the cauliflower and toss to coat.

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