Roasted Cauliflower with Crunchy Lemon-Garlic Breadcrumbs and Caper Vinaigrette | Two Jade Bowls
This Roasted Cauliflower with Crunchy Lemon-Garlic Breadcrumbs and Caper Vinaigrette has become a favorite recipe over the last few months. Roasted cauliflower by itself is great, but it's more fun...
Ingredients
- 1 large cauliflower head (cut into florets)
- 2-3 tablespoons extra-virgin olive oil
- sea salt
- 2 cups flat leaf parsley (or 1 cup parsley and 1 cup arugula)
- 2/3 cup walnuts
- 250 g stale bread (such as sourdough or baguette)
- grated zest of 1 large lemon
- 2 large garlic cloves (grated)
- 2 tablespoons extra virgin olive oil
- 1/2 cup capers, rinsed and roughly chopped
- 2 large garlic cloves, grated
- 2 tablespoons champagne vinegar or lemon juice
- scant 1/2 cup extra virgin olive oil
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