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 flavour. Looking to achieve more subtle flavour? Slice your garlic rather than crushing it.
Roasted Cauliflower with Vinaigrette and Crispy Prosciutto
Ingredients
- 1/2 cauliflower, cut into bite-sized florets
- 2 Tbsp (30 mL) extra-virgin olive oil, divided
- 1/2 Tbsp (7 mL) sherry vinegar
- 1 tsp (5 mL) finely chopped caper berries or capers
- 1 garlic clove, peeled and crushed
- Pinch of dried red pepper flakes
- 1 slice (25 g) prosciutto, thinly sliced (optional if you want to keep it plant based)
- 1/4 cup (60 mL) chopped parsley
Nutrition
Per serving:
- calories97
- protein4 g
- fat8 g
- sat. fat1 g
- carbohydrates6 g
- sugars2 g
- fibre3 g
- sodium129 mg
Directions
01
Preheat oven to 400 F (200 C). Line baking tray with parchment paper.
02
In medium bowl, toss cauliflower florets with 1 Tbsp (15 mL) olive oil. Bake for 15 minutes.
03
While cauliflower is baking, prepare vinaigrette in small bowl by combining remaining 1 Tbsp (15 mL) olive oil, sherry vinegar, caper berries/capers, garlic, and red pepper flakes. Set aside.
04
In small frying pan, over medium-high heat, crisp sliced prosciutto, if using.
05
Once cauliflower is finished baking, plate and drizzle with vinaigrette, then top with crispy prosciutto and chopped parsley, if using.
Chelsea Gough is a Vancouver-based recipe developer, stylist, and proud mom of two girls. She is a lover of good food, good times, and beautiful spaces. rawstylebychels@gmail.com
