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Roasted Cauliflower with Vinaigrette and Crispy Prosciutto
2 to 4
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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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:
- calories 97
- protein 4 g
-
fat
8 g
- sat. fat 1 g
-
carbohydrates
6 g
- sugars 2 g
- fibre 3 g
- sodium 129 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.
