Roasted Cauliflower with Crispy Capers

Cook capers until they pop and crisp up, then serve them over roasted cauliflower.
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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 8
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2 heads cauliflower, trimmed and cut into florets

1/3 cup plus 2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1/4 cup drained jarred capers in brine

1/4 cup roughly chopped fresh parsley


  1. Preheat the oven to 425 degrees F.
  2. Toss the cauliflower in a large bowl with 1/3 cup oil and a generous sprinkle of salt and pepper until well coated. Spread out onto 2 rimmed baking sheets. Roast until tender, stirring once or twice, about 30 minutes.
  3. Heat the remaining 2 tablespoons oil in a small skillet over medium-high heat. Add the capers and cook just until they burst and crisp, about 1 minute. Evenly pour over the cauliflower, add the parsley and toss to coat. Season with additional salt and pepper.