Cauliflower with capers, tomatoes, and olives

Cauliflower with capers, tomatoes, and olives

• 1 head cauliflower, cut into small flowerets
• 1 to 2 Tbs. olive oil
• 3 garlic cloves, minced
• 1 lemon, juice and zest of
• pinch of cayenne
• 6 sprigs of fresh thyme
• 1/2 c. olive oil
• 2 to 3 Tbs. sun-dried tomatoes, chopped
• 2 to 3 Tbs. kalamata olives, rinsed and chopped
• 1 to 2 Tbs. capers, rinsed

Toss the cut cauliflower with 1 to 2 Tbs. olive oil and bake in the sun oven as high as it will go for 25-45 minutes (usually around 350 degrees F).  While the cauliflower is baking, combine the garlic, lemon zest, lemon juice, cayenne, thyme, and 1/2 c. olive oil in a sauce pan and cook over medium-low heat for about 20 min.  When cauliflower is done, combine with the oil mixture and remaining ingredients (tomatoes, olives, and capers).  Serve hot or room temperature.