Roasted Cauliflower with Crispy Capers

Name: Roasted Cauliflower with Crispy Capers
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 8
Ingredients: 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

Getting reviews...

Level: Easy

Total: 40 min
Active: 20 min

Yield: 8

Cook capers until they pop and crisp up, then serve them over roasted cauliflower.

Level: Easy

Total: 40 min
Active: 20 min

Yield: 8

Ingredients

Deselect All

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

Directions

Preheat the oven to 425 degrees F.
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.
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.