Ina Garten’s Zesty Lemon & Capers Roasted Cauliflower Recipe

Roasted cauliflower transforms ordinary vegetables into a tantalizing culinary adventure that sparks immediate appetite.

White florets absorb rich seasonings and develop caramelized edges during high-temperature cooking.

Mediterranean flavors dance across each crispy morsel, creating unexpected depth and complexity.

Bold ingredients like tangy capers and bright lemon zest elevate this simple cruciferous vegetable beyond typical side dish expectations.

Robust seasonings penetrate deeply, producing a magnificent contrast between tender interior and crunchy exterior.

Simple yet sophisticated techniques turn humble produce into restaurant-worthy masterpieces: you’ll want to make this immediately.

Why You’ll Roast Cauliflower With Lemon & Capers Again

• Elevate Cauliflower's Flavor Profile: This recipe transforms an ordinary vegetable into a gourmet experience by roasting it to golden-brown perfection and drizzling with a zesty lemon-caper sauce that adds tangy, umami-rich layers of taste.
• Simplify Elegant Cooking: With just a few basic ingredients and straightforward steps, home cooks can create a restaurant-quality side dish that looks impressive but requires minimal culinary skills and preparation time.
• Boost Nutritional Value: Roasting cauliflower preserves its nutrients while creating a crispy exterior and tender interior, making it a healthier alternative to traditional side dishes that are often deep-fried or loaded with heavy cream sauces.
• Versatile Crowd-Pleaser: The combination of bright lemon, salty capers, and Parmesan cheese creates a universally appealing dish that works perfectly as a side for dinner parties, weeknight meals, or as a light vegetarian main course.

All the Ingredients for Tangy Roasted Cauliflower

• Cauliflower: Fresh and firm vegetable with mild flavor, best when white and compact without brown spots.

• Olive Oil: High-quality oil that helps cauliflower caramelize and brown evenly.
• Salt, Black Pepper: Essential seasonings for enhancing cauliflower's natural taste.

• Butter: Adds rich, creamy texture and depth to the sauce.
• Anchovies: Provides umami and salty complexity to the sauce.
• Garlic: Aromatic ingredient that adds intense flavor to the sauce.
• Lemon Zest, Lemon Juice: Bright, citrusy element that cuts through richness.
• Capers: Tangy, briny ingredient that adds sharp, pickled note.
• Crushed Red Pepper Flakes: Introduces subtle heat and spiciness.
• Parmesan Cheese: Salty, nutty cheese that adds creamy finish.
• Fresh Parsley: Bright green herb for fresh garnish and color.

How to Cook This Bold, Simple Side

Step 1: Prepare Cauliflower Slices

Preheat oven to 425°F. Slice cauliflower in half through the core, remove core. Place halves cut side down on cutting board and slice into thick pieces. Break slices into large florets.

Step 2: Season Roasting Ingredients

• Olive oil
• Salt
• Black pepper

Drizzle and sprinkle ingredients over cauliflower. Toss until evenly coated.

Step 3: Roast Golden Cauliflower

Roast in oven for 25-30 minutes. Flip florets halfway through cooking. Look for tender and golden-brown edges.

Step 4: Create Flavor-Packed Sauce

• Olive oil
• Butter

Add minced anchovies. Cook for one minute, breaking them down. Stir in minced garlic, cook additional minute.

Step 5: Enhance Sauce With Zesty Ingredients

• Lemon zest
• Lemon juice
• Red pepper flakes
• Capers

Mix thoroughly and set aside.

Step 6: Finish With Elegant Garnishes

• Parmesan cheese
• Extra lemon juice
• Fresh parsley leaves

Step 7: Serve And Enjoy

Serve immediately while warm. Perfect as side dish or light main course.

Top Tips for Crispy Edges and Bright Flavors

• Slice Uniformly: Cut cauliflower florets into consistent sizes to ensure even cooking and beautiful golden-brown edges.
• Squeeze Fresh Citrus: Use freshly squeezed lemon juice to elevate the sauce's brightness and avoid flat, processed flavors from bottled alternatives.
• Embrace Anchovy Magic: Let anchovies dissolve into the sauce, adding depth and umami without overwhelming fishy notes, even for skeptical home cooks.
• Crank Up the Heat: Blast cauliflower at high temperature to create delicious caramelization and develop rich, complex roasted flavors.
• Rotate for Perfect Browning: Flip cauliflower midway through roasting to achieve all-over crispy, golden exteriors and maximize deliciousness.

Storing Leftovers with Texture Intact

• Preserve Texture: Transfer cooled cauliflower to a glass container with a tight-fitting lid, placing parchment paper between layers to prevent sogginess. This method maintains the roasted edges' delightful crispness and prevents moisture buildup.
• Maximize Flavor: Sprinkle fresh lemon zest and capers when reheating to revive the original bright, tangy profile. Warm the dish at 180°C for 10-15 minutes, ensuring each floret regains its golden-brown crunch and zesty essence.
• Extend Freshness: Consume refrigerated cauliflower within 2-3 days for optimal taste and quality. Always check for any unusual odors or discoloration before reheating, discarding if signs of spoilage appear.

New Ideas to Shake Up the Cauliflower Dish

• Mediterranean Magic: Swap anchovies for kalamata olives and add crumbled feta cheese for a Greek-inspired version that brings tangy Mediterranean flavors to the roasted cauliflower.
• Spicy Harissa Kick: Replace red pepper flakes with North African harissa paste, mix in some ground cumin, and top with toasted pine nuts for a bold, warmly spiced alternative that adds exciting heat to the dish.
• Herb Garden Remix: Substitute capers with fresh chopped herbs like oregano, thyme, and rosemary, and use herb-infused olive oil during roasting to create a vibrant, green-forward version that celebrates seasonal herb freshness.
• Nutty Crunch Upgrade: Blend roasted almonds or pistachios into the sauce, sprinkle toasted breadcrumbs on top, and add a dash of smoked paprika for extra texture and depth of flavor that elevates the traditional recipe.

Final Notes for Your Roasted Cauliflower Plate

Ina Garten’s roasted cauliflower recipe transforms simple ingredients into a Mediterranean-inspired masterpiece.

Capers and anchovies create a bold, tangy flavor profile that elevates this humble vegetable.

Mediterranean culinary traditions shine through each carefully crafted bite.

Lemon’s bright acidity cuts through the richness of roasted cauliflower and butter sauce.

Parmesan cheese adds a salty, nutty complexity that completes this elegant dish.

Passionate cooks can make this recipe their signature side, impressing dinner guests with minimal effort – so come, savor, share this culinary gem, snap a photo, and spread the deliciousness across your social networks!

Ina Garten Roasted Cauliflower With Lemon & Capers Recipe

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4.6 from 30 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Roasted cauliflower with lemon and capers celebrates Mediterranean flavors in a simple, elegant side dish. Garlic-infused, golden-brown florets combine tangy capers and bright citrus for a delightful accompaniment that elevates any meal you serve.

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Ingredients

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Main Ingredients:

• 1 large head cauliflower (about 1.1 kg / 2.5 lbs), green leaves removed
• 60 milliliters / ¼ cup good olive oil, divided
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

Flavor Enhancers:

• 30 grams / 2 tablespoons unsalted butter
• 3 anchovy fillets, minced
• 2 teaspoons / 2 cloves garlic, minced
• Zest and juice of 1 lemon, plus extra juice for serving
• ¼ teaspoon crushed red pepper flakes
• 1 tablespoon capers, drained and roughly chopped

Finishing Ingredients:

• 30 grams / 2 tablespoons freshly grated Italian Parmesan cheese
• Whole flat-leaf parsley leaves for garnish

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Instructions

1. Prepare the cauliflower by heating the oven to 220°C / 425°F. Slice the vegetable in half, removing the core, then cut into 2 centimeters / ¾-inch thick pieces and separate into large florets.
2. Arrange the cauliflower florets on a baking sheet, generously coating with / 60 milliliters of olive oil. Evenly distribute of salt and of black pepper, thoroughly mixing to ensure complete coverage.
3. Roast the cauliflower in the preheated oven for 25 to 30 minutes, rotating the florets midway through cooking to achieve even browning and tenderness.
4. Simultaneously prepare the sauce by warming / 30 milliliters of olive oil and / 30 grams of butter in a small saucepan over medium heat. Incorporate minced anchovies, cooking and breaking them down for approximately one minute.
5. Add minced garlic to the anchovy mixture, stirring frequently and cooking for an additional minute until fragrant.
6. Remove the saucepan from heat and introduce lemon zest, fresh lemon juice, crushed red pepper flakes, and chopped capers. Thoroughly blend the ingredients to create a harmonious sauce.
7. Transfer the roasted cauliflower to a serving platter, drizzling the warm lemon-caper sauce generously over the top.
8. Finish the dish by sprinkling freshly grated Parmesan cheese, adding an extra squeeze of lemon juice, and garnishing with delicate fresh parsley leaves.
9. Serve immediately while warm, ideal as an elegant side dish or light vegetarian main course.

Notes

• Slice cauliflower into uniform, bite-sized chunks to ensure each piece roasts perfectly and develops a golden, crispy exterior.
• Squeeze fresh lemon juice directly from the fruit, bypassing bottled alternatives to elevate the sauce’s bright, zesty flavor profile.
• Embrace anchovies as a secret flavor enhancer that melts seamlessly into the sauce, adding depth without overwhelming fishiness.
• Crank the oven to a scorching 220°C / 425°F, creating the ideal environment for caramelization and maximum flavor development.
• Flip cauliflower midway through roasting to guarantee an even, golden-brown transformation on all sides.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 of 4 servings
• Calories: 220
• Sugar: 4 g
• Sodium: 720 mg
• Fat: 19 g
• Saturated Fat: 3 g
• Carbohydrates: 11 g
• Fiber: 5 g
• Protein: 4 g
• Cholesterol: 10 mg