Roasted Cauliflower With Walnut, Caper, And Apricot Salsa
Discover our delicious recipe for Roasted Cauliflower With Walnut, Caper, And Apricot Salsa, featuring easy steps and a full ingredient list.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Serving platter
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Colander
- Spatula
Ingredients
- 1 head cauliflower (cored and cut into florets)
- 2 tablespoons extra virgin olive oil
- Kosher salt (to taste)
- Pepper (to taste)
- Pomegranate arils
- 1/2 cup extra virgin olive oil
- 1/2 cup chopped fresh flat-leaf parsley leaves
- 1/2 cup thinly sliced green onion
- 1/2 cup chopped toasted walnuts
- 1/2 cup chopped dried apricots
- 1/4 cup drained capers (2 tablespoons chopped and 2 tablespoons whole)
- 1/2 serrano or jalapeño pepper (or more, to taste, seeded and minced)
- 1 tablespoon honey
- 1 1/2 tablespoons sherry vinegar
- 1 teaspoon fresh lemon zest
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