Weight Watchers Whole Roasted Cauliflower With Lemon And Capers Food

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.

CAULIFLOWER WITH LEMON-CAPER BUTTER

Steps:

• Cook 1 head chopped cauliflower in a steamer basket set over simmering water until tender, 15 to 18 minutes. Cook 3 tablespoons butter with 4 teaspoons capers, 2 minced garlic cloves and 1 mashed anchovy fillet in a small saucepan over medium-low heat until the garlic is soft, 6 to 8 minutes. Toss the cauliflower with the butter mixture, some chopped parsley and the zest and juice of 1/2 lemon. Season with salt and pepper.

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.