CAULIFLOWER, ROASTED ITALIAN
By joanmarie
Rate this recipe
4.6/5
(12 Votes)
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
Details
Preparation time 10mins
Cooking time 20mins
Adapted from FOODNETWORK.COM
Preparation
Step 1
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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