Roasted Cauliflower with Vinaigrette and Crispy Prosciutto
Ingredients
- 1/2 cauliflower cut into bite-sized florets
- 2 Tbsp extra-virgin olive oil divided
- 1/2 Tbsp sherry vinegar
- 1 tsp finely chopped caper berries or capers
- 1 garlic clove peeled and crushed
- Pinch of dried red pepper flakes
- 1 slice prosciutto thinly sliced (optional if you want to keep it plant based)
- 1/4 cup chopped parsley
Instructions
- Preheat oven to 400 F. Line baking tray with parchment paper.
- In medium bowl, toss cauliflower florets with 1 Tbsp olive oil. Bake for 15 minutes.
- While cauliflower is baking, prepare vinaigrette in small bowl by combining remaining 1 Tbsp olive oil, sherry vinegar, caper berries/capers, garlic, and red pepper flakes. Set aside.
- In small frying pan, over medium-high heat, crisp sliced prosciutto, if using.
- Once cauliflower is finished baking, plate and drizzle with vinaigrette, then top with crispy prosciutto and chopped parsley, if using.
Notes
Per serving (if serving 4): 97 calories; 4 g protein; 8 g fat (1 g sat. fat); 6 g carbohydrates (2 g sugars, 3 g fiber); 129 mg sodium