Roasted Cauliflower With Capers And Bread Crumbs

30 minutes Prep: 10 minutes Cook: 15 minutes

84 calories per serving view nutrition facts

happyzhangbo

6 servings suggest servings

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Ingredients

2	each	cauliflower florets	about 3 pounds
1/4	cup	olive oil
1/4	teaspoon	salt
4	slices	bread, italian	about 3 by 4 in. and 1/2 in. thick, white
1	clove	garlic	peeled
6	each	anchovy fillets	canned, drained
1/4	cup	lemon juice
1/4	cup	parsley leaves
2	tablespoons	capers	drained
1	teaspoon	chili pepper flakes	hot

Directions

Rinse cauliflower; cut into quarters.

Cut off and discard leaves and cores; cut quarters into 1/4- to 1/2-inch-thick slices.

In a 12- by 17-inch baking pan, mix cauliflower with olive oil and 1/4 teaspoon salt.

Spoon half the mixture into another 12- by 17-inch pan and spread mixture in both pans level.

Roast in a 450° regular or convection oven until cauliflower is browned on the edges and tender when pierced, 15 to 20 minutes.

Meanwhile, toast bread slices.

Rub one side of each with garlic clove; discard any remaining garlic.

Let bread cool, then tear into 1-inch chunks.

In a food processor or blender, whirl to coarse crumbs.

In a large bowl, mash anchovies with lemon juice to a coarse paste.

Add cauliflower, parsley, capers, hot chili flakes, and bread crumbs, and mix.

Add salt to taste.

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Nutrition Facts

Serving Size 25g

Amount per Serving

Calories 84 97% of calories from fat

	% Daily Value*
Total Fat 9.0g	14%
Saturated Fat 1.0g	6%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 179mg	7%
Total Carbohydrate 1.0g	0%
Dietary Fiber 0.0g	1%
Sugars 0.0g
Protein 0.0g	0%

Vitamin A	4%		Vitamin C	14%
Calcium	1%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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