Roasted Cauliflower with Lemon and Capers

Name: Roasted Cauliflower with Lemon and Capers
Yield: Serves 4 to 6
Ingredients: 1 head, cauliflower (2 pounds); 1/4 cup, extra-virgin olive oil; 1 1/2 teaspoons, chopped fresh thyme; , Kosher salt and pepper; 2 , shallots, cut into 1/4-inch-thick rings; 1/4 teaspoon, grated lemon zest plus 2 teaspoons juice; 2 tablespoons, capers, rinsed and chopped

Side Dishes
Vegetables
Fruit

By Nick Iverson ･ Appears in Cook's Country April/May 2013

No need to smother it in cheese sauce. Roasting brings out cauliflower’s sweet side.

SERVES 4 to 6

TIME 1¼ hours

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