Roasted Cauliflower w/ Lemon caper vinaigrette

I have to start saying I'm not a fan of cauliflower but made this way or as skinny mashed, I love it!

From thechew.com

INGREDIENTS

For the Cauliflower:
1 head Cauliflower
1/4 cup Olive Oil
Salt and Pepper
Lemon Caper Vinaigrette (see recipe below)

For the Lemon Caper Vinaigrette:
1 cup Olive Oil
1/3 cup Capers (chopped)
1/2 bunch Parsley (chopped)
1/2 cup Lemon Juice
1 tablespoon Lemon zest
1 teaspoon Dijon Mustard
Salt and Pepper

DIRECTIONS:

For the Cauliflower: Drizzle cauliflower with olive oil and season with salt and pepper. Roasting a whole head of cauliflower makes for a great presentation. Roast in a 350 degree oven until golden and tender, approximately 35 to 45 minutes. Drizzle with vinaigrette.

For the Lemon Caper Vinaigrette: Whisk all ingredients together. Remember to zest lemons before juicing them. Season to taste. 

Serve this dish as a side or a vegetarian entree.

Delicious skinny mashed "potatoes" (cauliflower)

Not a fan of cauliflower but this is AMAZING!

From: delightedmomma.com

INGREDIENTS

1 head of cauliflower
1 tablespoon of cream cheese (& 1 tablespoon of butter)
1/4 cup grated Parmesan cheese
1/2 teaspoon of minced garlic
salt & pepper
Chives for garnish

DIRECTIONS

Wash and cut cauliflower into small pieces. Boil in a pot of water for about 10-15 minutes or until soft and cooked.
Drain and dry using paper towels. Immediately place in food processor or blender (I used an immersion blender). You do not want the cauliflower to cool.
Puree the cauliflower with the cream cheese, Parmesan cheese, garlic, salt and pepper.
Sprinkle the top with chives and a few dashes of pepper. Serve!

Gratin de Chou Fleur (Cauliflower)

From: Grandma ;-) w/ minor tweaks

INGREDIENTS

1 head cauliflower, cut into large florets
4 tablespoons (1/2 stick) of butter
3 tablespoons flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
1/2 cup grated Parmesan
salt

DIRECTIONS

Preheat the oven to 375 degrees F.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, pepper and  nutmeg. (Sauce Béchamel)

Place the drained cauliflower on a deep baking dish and then spread the sauce evenly on top. Sprinkle the Gruyere on top. Add salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.