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Roasted Italian Cauliflower

Recipe courtesy of Food Network Kitchen

Watch how to make this recipe.

Roasted Italian Cauliflower

Name: Roasted Italian Cauliflower
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 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

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Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 servings

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.

Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 servings

Ingredients

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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

Directions

Watch how to make this recipe.

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.