The White Stuff

Cauliflower, oh how we love thee for thy tasty white canvas of micronutrients! Anyway, here is my newest ode to cauliflower:

Lemon Roasted Cauliflower

1 large head cauliflower, separated into florets
1 sm head garlic, cloves separated and peeled
3 shallots, quartered
2-3 T olive oil, plus extra for finishing
red pepper, salt and black pepper to taste
zest of 1 lemon
juice of 1/2 lemon
2 T capers
1/4-1/3 cup of raisins, to your taste
1/3 c walnuts, chopped and toasted
chopped parsley for finishing, if available

serving recommendation: 1 c. couscous, prepared accordind to package directions

Heat oven to 425. Prepare a large rimmed baking sheet with parchment paper. In a large bowl, combine the cauliflower, garlic, and shallots. Toss with the olive oil to coat, then season to taste with the salt and red and black peppers. Pour onto baking sheet. (I actually did all of this on the sheet to save dishes, of course!) Roast until tender but not completely soft--a little al dente, so to speak. (about 25 minutes) Then stir in the juice and zest, capers, and raisins. Return to the oven for about 5 more minutes. (I used this 5 minutes to cook a batch of couscous to serve under the cauliflower.) Remove from oven, spoon over couscous, and top with the toasted nuts and parsley, if available. Drizzle with olive oil.