Roasted Cauliflower with Crispy Capers
- Level: Easy
- Yield: 8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 146
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 7
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 357
- Total: 40 min
- Active: 20 min
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
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.