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Roasted Italian Cauliflower

Capers and garlic add an extra bite to this sweet, roasted Italian cauliflower.

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
1 small head cauliflower, cut into medium-size florets (about 4 cups)
1/2 cup cherry tomatoes, halved
3 tablespoons extra-virgin olive oil
1 tablespoon drained capers
Salt and freshly ground black pepper
2 cloves garlic, thinly sliced
1/4 lemon
2 tablespoons chopped fresh parsley

Adjust an oven rack to the top position and preheat the oven to 220°C. Toss together the cauliflower, tomatoes, olive oil, capers, 1/2 teaspoon salt, a few grinds of pepper and the garlic on a baking sheet. Roast until the cauliflower browns in some spots and is tender, tossing about halfway through, about 20 minutes. Toss with a squeeze of lemon and the parsley. Serve warm.

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