When it comes to vegetables, I like recipes with big flavor that come together quickly. This recipe for “Cauliflower with Lemon and Capers” does not disappoint. A head of cauliflower is cut into large florets and then tossed with olive oil, garlic, and lemon zest before being roasted. Grated parmesan is added near the end of cooking and everything gets tossed with capers, lemon juice, and minced parsley right before serving.
The result is a side dish that hardly wants to play a supporting role. It took all my self control to stop eating it directly off the baking sheet and get it into a serving bowl for dinner. It’s that irresistible.
Cauliflower seems to be on the rise these days. Twice now I’ve seen it offered as an appetizer at restaurants and neither time did it disappoint. In short, don’t limit this cruciferous vegetable to a side dish for your main course. It would be a great vegan starter on its own or a hit if part of a mezze platter. Happy cooking!
Roasted Cauliflower with Lemon and Capers – Printer Friendly Recipe
Technically this recipe yields enough food to serve four as a side dish or appetizer, but you might want to err on the side of caution and prepare a bit more. This tends to disappear quickly.
1 head of cauliflower (about 1 1/2 lbs), stem removed, florets cut into pieces
4 garlic cloves, thinly sliced lengthwise
Zest from one small lemon
2 tablespoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup grated Parmesan cheese
Lemon juice, to taste
1 heaping tablespoons capers with their juice
2 teaspoons finely chopped fresh flat leaf parsley
Preheat the oven to 425 degrees.
In a large bowl, toss the cauliflower florets, garlic, lemon zest, and olive oil together. Sprinkle with salt and freshly ground black pepper.
Spread the cauliflower on a baking sheet and bake for 15 minutes. Remove the baking sheet from the oven and sprinkle the cauliflower with the Parmesan cheese. Bake for an additional 5 minutes or until the cauliflower is crisp tender and the cheese is brown and crisp.
Squeeze the juice from half a lemon over the cauliflower and then toss with the capers and parsley. Serve immediately or at room temperature.