Spanish Roasted Cauliflower ~ In the Kitchen with the Fernandez's

Sherry vinegar is popular in Spanish cooking. Serve this as a tapas dish or on a board with selection of Spanish meats, cheeses, olives, etc.

Coliflor Asado (Spanish)

Coliflor Rostit (Catalan)

Serves 2-4

Preheat the oven to 400F (200C)

1/2 organic cauliflower, cut into bite-sized florets

2 Tbs. (30 ml) olive oil

1/2 Tbs. (7,5 ml) sherry vinegar

1 tsp (5 g) capers

1 organic crushed garlic clove

pinch of red pepper flakes

1 slice prosciutto, thinly sliced

parsley

~Catalan~

un 1. Line a baking tray with parchment paper.

dos 2. Toss the cauliflower florets with 1 Tbs. (15 ml) olive oil,

tres 3. Bake for 15 minutes.

quatre 4. Combine 1 Tbs. (15 ml) oil, sherry vinegar, capers, garlic, and red pepper flakes.

cinc 5. In a small frying pan, over medium-heat, crisp sliced prosciutto.

sis 6. Plate the cauliflower and drizzle with the vinaigrette.

set 7. Top with the crispy prosciutto and parsley.

Try other

cauliflower recipes:

Cauliflower Rice Tabbouleh with Seeds:

Cheesy Cauliflower Bowl:

tapas dishes:

Spanish Potato Omelet:

Grilled Eggplant Tapas:

Grilled Stuffed Baby Mushrooms:

Garbanzo & Sun-Dried Dip:

Spanish Tapas Platter:

In the Kitchen with the Fernandez's