Roasted Cauliflower And Capsicum Salad With Capers

• 1 small cauliflower
• 4 tablespoons of olive oil
• 1 teaspoon of cumin
• 1/2 teaspoon ground turmeric
• 1 table spoon of finely chopped thyme
• 1 red capsicum
• sea salt and freshly ground pepper
• Dressing:
• 2 tablespoons lemon juice
• 2 cloves of garlic, crushed
• 2 teaspoons Dijon mustard
• cup of olive oil
• 1/4 cup packed mint
• To serve:
• 2 tablespoons capers
• mint

1. Preheat oven to 200c
2. Halve the cauliflower and cut out the stalk.
3. Cut into large walnut sized florets,separating through the natural joins.
4. Combine the olive oil, spices and thyme in a large bowl and toss the cauliflower with it, to coat well.
5. Tip onto a lined baking tray and season with salt and pepper.
6. Place the capsicum to one side of the tray and season with salt and pepper.
7. Roast 15 mins, turning the cauliflower every 5 mins until golden and just cooked with a bit of bite.
8. Tip into bowl and cool.
9. When the capsicum is cool, peel and seed and cut into long strips.
10. Dressing:
11. Put the dressing ingredients in a food processor and process until smooth. Season.
12. To Serve:
13. Toss the cauliflower and capsicum with the dressing and place in a shallow bowl.
14. Scatter with the capers and garnish with extra mint

cauliflower, olive oil, cumin, ground turmeric, thyme, red capsicum, salt, dressing, lemon juice, garlic, mustard, olive oil, mint, capers, mint

Taken from www.epicurious.com/recipes/member/views/roasted-cauliflower-and-capsicum-salad-with-capers-51237901 (may not work)