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Roasted Italian Cauliflower

We love roasted cauliflower for its nutty flavor and its versatility. While little needs to be added to enhance the flavor, many herb and spice combinations will pair well with this side dish without adding lots of calories. Feel free to leave out the capers if your crew are not fans.
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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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1 small head cauliflower, cut into medium-size florets (about 4 cups)

1/2 cup grape tomatoes, halved

3 tablespoons extra-virgin olive oil

1 tablespoon drained capers

Kosher salt and freshly ground black pepper

2 cloves garlic, thinly sliced

1/4 lemon

2 tablespoons chopped fresh parsley


  1. Adjust an oven rack to the top position and preheat the oven to 475 degrees F. Toss together the cauliflower, tomatoes, olive oil, capers, 1/2 teaspoon salt, a few grinds of pepper and the garlic on a baking sheet. Roast until the cauliflower browns in some spots and is tender, tossing about halfway through, about 20 minutes. Toss with a squeeze of lemon and the parsley. Serve warm.

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