Roasted Cauliflower with Capers and Garlic Beauty, as seen on The Kitchen, Season 32.
Recipe courtesy of Katie Lee Biegel

Roasted Cauliflower with Capers and Garlic

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  • Level: Easy
  • Total: 45 min
  • Active: 5 min
  • Yield: 4 to 6 servings
My mom makes a roasted cauliflower dish similar to this one. I really like the combination of the briny capers, the spicy red pepper flakes and the bitter earthiness of the cauliflower. It makes a perfect side dish for a weeknight or for a holiday. To turn your side into a main, you can also chop the cauliflower finely after roasting and toss it with pasta.



  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Set aside.
  2. In a large bowl, add the olive oil, garlic, capers, red pepper flakes, 1 teaspoon salt and a few grinds of black pepper. Stir to combine. Add the florets and toss to coat.
  3. Spread the cauliflower out in a single layer on the prepared baking sheet. Sprinkle the cheese and some more salt on top of the cauliflower. Roast until cooked through and browned, 35 to 40 minutes. Serve warm.