Cauliflower with capers and bread crumbs

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Cauliflower with capers and bread crumbs

 

1 med-lg. cauliflower

2T EVOO

1C chopped onion

1 or 2T capers, drained

1/2 c fine bread crumbs

freshly ground pepper

1/4 c greated Parmesan or Swiss cheese (optional)

 

Heat oven to 425*F. You'll need a large baking pan lined with foil

and a 1 1/2 qt. shallow baking dish.

Cut the cauliflower into 3/4 " florets (about 6 cups), spread them on

the baking pan and toss with oil to coat. Roast 10 to 15 minutes

until tender.

Shake the pan to loosen the floets; sprinkle with the onion and

capers. Roast 10 minutes more. Remove pain from oven and transfer

the vegetables to the baking dish.

Combine bread crumbs, cheese and pepper; sprinkle over the top. Ten

min. before serving, heat broiler. Broil 5 to 8 min. until the top

is crisp and brown. (Watch it carefully! It can burn in a

heartbeat) Serve hot, warm or at room temp.

 

Per serving: 153 cal. 6g prop, 15g car, 5g fiber, 9g fat (2g sat

fat), 4 mg chol, 300 mg. sod.

 

I am not sure how to add this to the recipe file.

 

~Barb