Roasted Cauliflower with Capers and Garlic

Name: Roasted Cauliflower with Capers and Garlic
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 to 6 servings
Ingredients: 1/4 cup extra-virgin olive oil; 3 cloves garlic, grated; 2 tablespoons capers, minced; 1/2 to 1 teaspoon crushed red pepper flakes, depending on how spicy you like it; Kosher salt; Freshly ground black pepper; Two 1-pound bags fresh cauliflower florets; 1/4 cup grated Parmesan cheese

Getting reviews...

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.

Level: Easy

Total: 45 min
Active: 5 min

Yield: 4 to 6 servings

Ingredients

Deselect All

1/4 cup extra-virgin olive oil

3 cloves garlic, grated

2 tablespoons capers, minced

1/2 to 1 teaspoon crushed red pepper flakes, depending on how spicy you like it

Kosher salt

Freshly ground black pepper

Two 1-pound bags fresh cauliflower florets

1/4 cup grated Parmesan cheese

Directions

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Set aside.
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.
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.