Pan-Roasted Cauliflower With Garlic, Capers and Walnuts
Serves 4 to 6.
Note: Golden, roasted cauliflower, tossed with salty capers and tangy-sweet craisins, makes a winning side dish or small plate. Toss this with pasta and a little sharp cheese for an easy, light meal. This method of pan-roasting works equally well for any member of the cabbage family (broccoli, Brussels sprouts, etc.). Be sure the vegetable is cut into equal-sized pieces for even cooking. From Beth Dooley.
• 2 tbsp. extra-virgin olive oil
• 2 heads cauliflower, broken into florets
• 1 tbsp. lemon juice, or more to taste
• 2 tbsp. capers, drained
• 1/4 c. dried cranberries (craisins)
• 2 tbsp. chopped toasted walnuts
• Salt and freshly ground black pepper to taste
In a large skillet, heat the oil over high heat and sauté the cauliflower, tossing until it is nicely coated. Reduce the heat slightly, cover the pan, and cook until just tender, about 5 minutes.
Uncover and continue cooking, tossing, until the cauliflower is nicely browned, another 3 to 5 minutes. Toss in the lemon juice, capers, craisins and walnuts, and season with salt and pepper to taste. Serve warm or at room temperature.
Nutrition information per each of 6 servings:
Fat 7 g
Sodium 130 mg
Carbohydrates 16 g
Saturated fat 1 g
Total sugars 9 g
Protein 4 g
Cholesterol 0 mg
Dietary fiber 5 g
Exchanges per serving: 2 vegetable, ½ carb, 1 ½ fat.