Here’s a great side dish to serve with any meal…roasting the cauliflower brings out all its wonderful flavor and the sautéed shallots add a bit of sweetness to balance the tartness of the capers…
Roasted Cauliflower with Shallots & Capers
1 head cauliflower
extra virgin olive oil
salt & fresh ground pepper
1 large shallot
2 tablespoons capers
freshly grated Parmesan cheese
Heat oven to 450°F. Cut the cauliflower into bite-sized florets and place in a large bowl. Drizzle with 1-2 tablespoons extra virgin olive oil, 1 teaspoon salt and fresh ground pepper to taste. Spread evenly onto a baking sheet and roast in heated oven for ~20 minutes until cooked and slightly browned. Meanwhile, peel the shallot and slice. Heat a little extra virgin olive oil in a skillet and sauté the shallots until tender and caramelized. Remove cauliflower from oven and gently toss with shallots and capers; sprinkle with as much freshly grated Parmesan cheese as you desire. Serve warm.
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