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Roasted Cauliflower with Vinaigrette and Crispy Prosciutto

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    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.

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    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.

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    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.

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