Roasted Cauliflower with Vinaigrette and Crispy Prosciutto
Ingredients
  • 1/2 cauliflowercut into bite-sized florets
  • 2Tbsp extra-virgin olive oildivided
  • 1/2Tbsp sherry vinegar
  • 1tsp finely chopped caper berries or capers
  • 1 garlic clovepeeled and crushed
  • Pinch of dried red pepper flakes
  • 1slice prosciuttothinly sliced (optional if you want to keep it plant based)
  • 1/4cup chopped parsley
Instructions
  1. Preheat oven to 400 F. Line baking tray with parchment paper.
  2. In medium bowl, toss cauliflower florets with 1 Tbsp olive oil. Bake for 15 minutes.
  3. 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.
  4. In small frying pan, over medium-high heat, crisp sliced prosciutto, if using.
  5. Once cauliflower is finished baking, plate and drizzle with vinaigrette, then top with crispy prosciutto and chopped parsley, if using.
Recipe Notes

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