Roasted cauliflower
Roast
Roasting
1 small head cauliflower, cut into medium-size florets (about 4 cups) ½ cup grape tomatoes, halved 3 tablespoons extra-virgin olive oil 1 tablespoon drained capers Kosher salt and freshly ground black pepper 2 cloves garlic, thinly sliced ¼ lemon 2 tablespoons chopped fresh parsley
Share:
0
13
0
Comments