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Roasted Cauliflower and Broccoli with Mint and Caper Vinaigrette

roastedcauliflower

Our farmers markets are filled with colorful cauliflowers in yellow, green and purple, and sometimes if you are lucky you can also find beautiful sprouting broccoli, vegetables so pretty they can stand in for a center piece on your table, so tasty they won’t be there for long.

Roasted Cauliflower and Broccoli with Mint and Caper Vinaigrette

You need:

4-5 mixed cups of cauliflower and/or broccoli
3 tablespoons olive oil
2-3 cloves garlic, minced
Salt and pepper to taste

For the vinaigrette:
⅓ cup red wine vinegar
2 Tablespoons minced shallots (about 1 large shallot)
1 tablespoon Dijon mustard
1 teaspoon honey
⅔ cup olive oil (a mild tasting one)
2 tablespoons capers, chopped
⅓ cup loosely packed, chopped fresh mint (or parsley)
½ teaspoon salt or to taste
A small handful of currants (or chopped raisins)
Red pepper flakes to taste

To make 4-6 servings:

Preheat your oven until 425º.

Toss the vegetables with the olive oil, garlic, salt and pepper until completely covered. Put them on an oiled or parchment paper- lined baking sheet. Roast until golden and tender, tossing them once in a while, 25-30 minutes.

Meanwhile in a large bowl, mix the vinegar, shallots, mustard, honey and salt together, then whisk in the olive oil. Add the capers, currants and mint.

When the cauliflower is done, put some aside for the little person who prefers the vegetables plain, then toss the rest with enough vinaigrette to make you happy. Taste for seasonings… more red pepper? Salt? Serve on a large platter, hot or room temperature with a few mint sprigs jauntily tucked in the side.

 
 

 

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