CAULIFLOWER, ROASTED ITALIAN

Photo by Joanmarie J.
Adapted from foodnetwork.com

PREP TIME

10

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

Ingredients

  • 1

    small head cauliflower, cut into medium-size florets (about 4 cups)

  • 1/2

    cup grape tomatoes, halved

  • 3

    tablespoons extra-virgin olive oil

  • 1

    tablespoon drained capers

  • Kosher salt and freshly ground black pepper

  • 2

    cloves garlic, thinly sliced

  • 1/4

    lemon

  • 2

    tablespoons chopped fresh parsley

Directions

Adjust an oven rack to the top position and preheat the oven to 475 degrees F. Toss together the cauliflower, tomatoes, olive oil, capers, 1/2 teaspoon salt, a few grinds of pepper and the garlic on a baking sheet. Roast until the cauliflower browns in some spots and is tender, tossing about halfway through, about 20 minutes. Toss with a squeeze of lemon and the parsley. Serve warm.

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