Weight Watchers Whole Roasted Cauliflower With Lemon And Capers Recipes

WEIGHT WATCHERS WHOLE ROASTED CAULIFLOWER WITH LEMON AND CAPERS

Steps:

• Preheat oven to 475.
• Line rimmed baking sheet or roasting pan with aluminum foil.
• Trim stem of cauliflower base so it will sit flat (do not remove core or florets will break apart).
• Place in prepared pan.
• Brush 1 tablespoon of oil over cauliflower florets; roast 15 minutes.
• Rotate pan in oven; roast until gold brown, 15 to 20 minutes more(leave in a few minutes longer if you prefer your vegetables extra tender).
• Meanwhile, combine lemon zest, parsley, lemon juice, capers and remaining 1 tablespoon of oil in small bowl.
• Set aside.
• Transfer roasted cauliflower to serving plate; brush with lemon oil mixture all over cauliflower.
• Sprinkle with salt and cut into eight pieces.

WHOLE ROASTED CAULIFLOWER WITH OLIVE OIL AND CAPERS

Steps:

• Put oven rack in middle position and preheat oven to 450°F Lightly oil a 9-inch pie plate or square baking dish.
• Core cauliflower, leaving head intact, then discard core and put cauliflower head in pan.
• Drizzle 2 tablespoons olive oil over top of cauliflower and sprinkle with 1/2 teaspoon salt. Bake until tender, 1 to 1 1/4 hours. Transfer to a serving dish.
• Whisk together lemon juice, capers, pepper, and remaining 1/2 teaspoon salt in a small bowl, then whisk in remaining 1/4 cup oil.
• Surround cauliflower with parsley sprigs and drizzle cauliflower and parsley with dressing.

CAULIFLOWER WITH CAPERS AND LEMON

Steps:

• Place cauliflower into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain.
• Mix olive oil, lemon juice, 1 teaspoon lemon zest, capers, anchovy paste, salt, and pepper together in a bowl. Reserve remaining lemon zest for another use.
• Place cauliflower in a bowl and pour dressing over top. Add Parmesan cheese and thyme; mix until completely coated.

ROASTED CAULIFLOWER WITH LEMON ZEST, PARSLEY, CAPERS, AND JALAPEÑO

Steps:

• Preheat the oven to 425°F (220°C). Spread the cauliflower on a baking sheet in a single layer. Drizzle with the oil, season generously with salt and pepper, and toss to coat. Roast the cauliflower, tossing the florets halfway through, until they are deep golden and crispy, 30 to 35 minutes total.
• While the cauliflower is roasting, use a vegetable peeler to peel 3 strips of zest from the lemon. Cut each strip crosswise into very thin slices. Cut the lemon in half, reserving one half and storing the other for another use.
• Transfer the roasted cauliflower to a serving bowl. Top it with the parsley, capers, jalapeño, and sliced lemon zest. Squeeze the mixture with the lemon half and drizzle it with more oil. Toss to coat all of the ingredients, and sprinkle with a pinch or two of the flaky salt.