Roasted Cauliflower with Capers and Chile
1. Preheat the oven to 400 degrees F. Core the cauliflower and cut into florets. Toss the florets, 3 tablespoons olive oil, salt, and pepper on a baking sheet. Roast until tender, about 30 minutes.
2. Cook the capers and chile in the remaining 2 tablespoons olive oil in a hot skillet for 1 minute. Add the wine and cook until reduced by half, about 1 minute. Stir in the butter and season with salt and pepper. Add the cauliflower and toss to coat.
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Vitamin K2 is a newly discovered essential vitamin that is building a significant body of clinical evidence demonstrating its crucial significance in the fight against the most common and devastating diseases of our time: osteoporosis and cardiovascular disease. These conditions contribute to difficulties in the functioning of society and are the most common caus
Avocado Salad with Tomatoes
Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.
Vinaigrette:Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste. Do not use a blender to make this vinaigrette.
Total Time: 25 min
Prep: 25 min
Yield: 4 servings