Tossed with our bright lemon-caper dressing, this recipe courtesy of Emeril Lagasse is a snap to make.
5-6 cups cauliflower florets
¼ cup olive oil
¼ cup F&L lemon-caper dressing
Sea salt and fresh ground pepper
1. Preheat the oven to 500°. Place the cauliflower florets on a baking sheet. Drizzle the olive oil over the cauliflower, and season liberally salt and pepper.
2. Place the sheet pan in the oven and cook for 15 minutes or until cauliflower is tender and browned in places, shaking occasionally to ensure even roasting. Remove from the oven and drizzle with the lemon-caper vinaigrette. Serve warm or at room temperature.