Roasted Italian Cauliflower

We love roasted cauliflower for its nutty flavor and its versatility. While little needs to be added to enhance the flavor, many herb and[ spice combinations will pair well with this side dish without adding lots of calories. Feel free to leave out the capers if your crew are not fans.]

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 small head cauliflower, cut into medium-size florets (about 4 cups)
  • 1/2 cup grape tomatoes, halved
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon drained capers
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic, thinly sliced
  • 1/4 lemon
  • 2 tablespoons chopped fresh parsley
Directions

Adjust an oven rack to the top position and preheat the oven to 475 degrees F. 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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    Fresh, Wholesome Side Dishes