Enjoy the zippy tang of sherry vinegar, popular in Spanish cooking, and the briny taste of capers in this zesty take on roasted cauliflower. Serve as a tapas side or on a charcuterie board accompanied by a selection of Spanish meats, cheeses, and olives.
The smaller, the better
The smaller you cut garlic, the more oils you’ll release, providing additional flavor. Looking to achieve more subtle flavor? Slice your garlic rather than crushing it.
- 1/2 cauliflower cut into bite-sized florets
- 2 Tbsp extra-virgin olive oil divided
- 1/2 Tbsp sherry vinegar
- 1 tsp finely chopped caper berries or capers
- 1 garlic clove peeled and crushed
- Pinch of dried red pepper flakes
- 1 slice prosciutto thinly sliced (optional if you want to keep it plant based)
- 1/4 cup chopped parsley
- Preheat oven to 400 F. Line baking tray with parchment paper.
- In medium bowl, toss cauliflower florets with 1 Tbsp olive oil. Bake for 15 minutes.
- While cauliflower is baking, prepare vinaigrette in small bowl by combining remaining 1 Tbsp olive oil, sherry vinegar, caper berries/capers, garlic, and red pepper flakes. Set aside.
- In small frying pan, over medium-high heat, crisp sliced prosciutto, if using.
- Once cauliflower is finished baking, plate and drizzle with vinaigrette, then top with crispy prosciutto and chopped parsley, if using.
Per serving (if serving 4): 97 calories; 4 g protein; 8 g fat (1 g sat. fat); 6 g carbohydrates (2 g sugars, 3 g fiber); 129 mg sodium