Roasted Cauliflower with Capers and Chile
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 249 calorie
- Total Fat
- 24 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 15 milligrams
- Sodium
- 293 milligrams
- Carbohydrates
- 8 grams
- Dietary Fiber
- 3 grams
- Protein
- 3 grams
- Sugar
- 3 grams
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 249 calorie
- Total Fat
- 24 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 15 milligrams
- Sodium
- 293 milligrams
- Carbohydrates
- 8 grams
- Dietary Fiber
- 3 grams
- Protein
- 3 grams
- Sugar
- 3 grams
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
