Roasted Cauliflower
Serves 8

2 heads cauliflower cut into florets
salt & ground pepper
5 T olive oil
1 T. grated lemon
2 cloves garlic, thinly sliced
1 T capers, drained Use lemon wedges to garnish

Season cauliflower with salt, pepper, and 2 T oil

Spread on baking pan and roast until golden brown, turning until browned on all sides. Takes about 45 minutes.

I lightly steam my cauliflower first and then season in a bowl before spreading out on a baking sheet. Takes about 10-15 minutes until golden brown.

Combine lemon, garlic and remaining oil over low heat for about 20 minutes. Stir occasionally. (If you steam you may be heating the sauce at the same time.)

Pour the warm mixture over the cauliflower and toss. Add capers and toss again. Serve on a platter garnished with lemon wedges.

Calories and fat come from the dressing. Notice they are healthy fats if you use extra-virgin olive oil.

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