Roasted Cauliflower with Vinaigrette and Crispy Prosciutto - alive magazine

Name: Roasted Cauliflower with Vinaigrette and Crispy Prosciutto - alive magazine
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

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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…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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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