Roasted Cauliflower with Dijon Vinaigrette

This one was a little tricky, but it was really good. The cauliflower was good on its own, but the Dijon Vinaigrette gives it that extra kick.



  • 1 slice sourdough bread
  • 1 head cauliflower
  • 7 tsp EVOO, divided
  • 1/4 tsp sea salt, divided
  • 1/4 tsp black pepper
  • 2 cups water
  • 1/8 tsp fresh lemon juice
  • 3 tbsp chopped fresh parsley
  • 1 tbsp minced fresh garlic
  • 2 tsp grated lemon rind
  • 2 tsp Dijon mustard
  • 4 tsp rice vinegar
  • 4 tsp canola oil
  • Cooking spray
  • 2 tsp capers, rinsed, drained and chopped


  1. Preheat oven to 350°F.
  2. Remove crust from bread. Tear bread into very small pieces. Place on a baking sheet, and bake at 350°F for 13 minutes or until toasted and golden brown, stirring occasionally. Remove from oven. Increase the oven temperature to 450°F.
  3. Cut cauliflower into 2-inch florets, reserving stems. Place florets on a foil-lined baking sheet. Drizzle with 1 tbsp EVOO; toss well. Bake florets at 450°F for 25 minutes or until dark golden brown in spots and almost tender. Sprinkle florets with 1/8 tsp salt and pepper.
  4. Combine reserved cauliflower stems and 2 cups water in a small saucepan over medium heat; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until very tender. Drain well. Place stems, remaining 1/8 tsp salt, and juice in a food processor; process until smooth.
  5. Combine parsley, garlic, and rind in a small bowl; Combine mustard and vinegar in a small bowl. Gradually add remaining 4 tsp EVOO and canola oil to mustard mixture, stirring with a whisk.
  6. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add cauliflower florets; sauté 1 minute or until thoroughly heated. Stir in capers and parsley mixture. Sprinkle with breadcumbs. Place 2 tbsp cauliflower puree on each of 6 plates. Top each serving with 1/4 cup floret mixture; drizzle with 2 tsp vinaigrette.

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