Cauliflower with capers, tomatoes, and olives

28 Jun

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.

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