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Recipe courtesy of Food Network Kitchen

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Roasted Cauliflower with Capers and Chile

Total:: 40 min
Prep:: 10 min
Cook:: 30 min

Yield:: 4 servings

Nutrition Info

Healthy

Ingredients

1 head cauliflower
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons capers
1 Fresno chile, sliced
1/4 cup white wine
2 tablespoons cold butter

Directions

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.

Per serving: Calories 249; Total Fat 24 grams; Saturated Fat: 6 grams; Protein: 3 grams; Total Carbohydrates: 8 grams; Sugar: 3 grams; Fiber: 3 grams; Cholesterol 15 milligrams; Sodium 293 milligrams

My Private Notes

Name: Roasted Cauliflower with Capers and Chile
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 head cauliflower; 5 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 2 tablespoons capers; 1 Fresno chile, sliced; 1/4 cup white wine; 2 tablespoons cold butter

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Roasted Cauliflower with Capers and Chile

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My Private Notes

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