Roasted Cauliflower with Capers

Roasted Cauliflower with Capers
Photo: Annabelle Breakey; Styling: Dan Becker
Yields Serves 12 (serving size: about 1/2 cup) Total Time 50 mins

Ingredients

 1 tablespoon olive oil
 2 heads cauliflower (2 lbs. each), halved and sliced thinly
 1/2 teaspoon kosher salt
 1 tablespoon drained and rinsed capers, chopped
 1 tablespoon chopped flat-leaf parsley
Nutrition Facts

Servings 0

Amount Per Serving
Calories 39Calories from Fat 28
% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 123mg6%
Total Carbohydrate 6.1g3%
Dietary Fiber 3.2g13%
Protein 2.7g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Preheat oven to 400°. Brush a rimmed baking sheet with oil. Spread cauliflower on pan. Bake until browned and edges are starting to crisp, turning once halfway through, about 45 minutes. Sprinkle with salt.

Step 2
2

Transfer cauliflower to a large serving dish. Sprinkle with capers and parsley.

Step 3
3

Note: Nutritional analysis is per serving.

Ingredients

 1 tablespoon olive oil
 2 heads cauliflower (2 lbs. each), halved and sliced thinly
 1/2 teaspoon kosher salt
 1 tablespoon drained and rinsed capers, chopped
 1 tablespoon chopped flat-leaf parsley

Directions

Step 1
1

Preheat oven to 400°. Brush a rimmed baking sheet with oil. Spread cauliflower on pan. Bake until browned and edges are starting to crisp, turning once halfway through, about 45 minutes. Sprinkle with salt.

Step 2
2

Transfer cauliflower to a large serving dish. Sprinkle with capers and parsley.

Step 3
3

Note: Nutritional analysis is per serving.

Roasted Cauliflower with Capers
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