Ingredients:
3 cups cauliflower, washed and cut into florets
1 cup Roma tomato diced
4 tsp olive oil
2 garlic cloves fine minced
¼ cup flat leaf parsley
2 tbsp capers
1 tbsp fresh lemon juice
¼ tsp red pepper flakes
½ tsp salt
½ tsp pepper
Method:
Preheat oven to 400 F line a baking sheet with parchment paper.
In a bowl place cauliflower florets, garlic and olive oil, toss well ensuring all cauliflower is coated well. Place on baking sheet and spread out evenly, roast for 30 minutes turning every 10 minutes.
Remove cauliflower from oven and cool. Place in medium bowl and add in capers, parsley, red pepper flakes, salt and pepper tossing well to mix ingredients. Fold in tomatoes and finish with sprinkling fresh lemon juice over salad. Adjust seasoning to taste.
Recipe yields 4 cups of vegetables, and 4 tsp of oil.
Tip: Maintenance can add additional desired oil and ½ cup of choice of olives.