Roasted Cauliflower with Lemon, Capers, and Parsley
Cauliflower florets roast until golden and nutty, then get tossed with briny capers, garlic, and fresh lemon. It's a bright, easy side that goes well with rich mains.
35 mins
4 servings
Ingredients
- 1 head of Cauliflower, cut into bite-size florets
- 3 tablespoons Olive Oil, divided
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- 2 tablespoons Capers, drained and patted dry
- 2 cloves of Garlic, minced
- 1 teaspoon Lemon (Zest)
- 1 tablespoon Lemon (Juice)
- 2 tablespoons Parsley (Fresh)
Directions
- Heat the oven to 425°F with a rack in the middle.
- On a large rimmed baking sheet, toss the cauliflower with 2 tablespoons of the olive oil, the salt, and the pepper. Spread it in a single layer.
- Roast for 20 minutes, then stir and roast 5 to 8 minutes more, until the florets are tender and browned at the edges.
- Meanwhile, stir the remaining 1 tablespoon of olive oil with the capers and garlic in a small bowl.
- Scatter the caper mixture over the hot cauliflower and roast 3 minutes more, just until the garlic smells fragrant.
- Toss with the lemon zest, lemon juice, and parsley, then serve warm.
