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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Roast the cauliflower in the preheated oven for 25 to 30 minutes, rotating the florets midway through cooking to achieve even browning and tenderness.
- 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.
- Add minced garlic to the anchovy mixture, stirring frequently and cooking for an additional minute until fragrant.
- 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.
- Transfer the roasted cauliflower to a serving platter, drizzling the warm lemon-caper sauce generously over the top.
- Finish the dish by sprinkling freshly grated Parmesan cheese, adding an extra squeeze of lemon juice, and garnishing with delicate fresh parsley leaves.
- 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