- 30 mins
- 40 mins
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Ingredients
- 1 head cauliflower
- 5 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 tablespoons capers
- 1 Fresno chile, sliced
- 1/4 cup white wine
- 2 tablespoons cold butter
Preparation
Step 1
1. Preheat the oven to 400 degrees F. Core the cauliflower and cut into florets. Toss the florets, 3 tablespoons olive oil, salt, and pepper on a baking sheet. Roast until tender, about 30 minutes.
2. Cook the capers and chile in the remaining 2 tablespoons olive oil in a hot skillet for 1 minute. Add the wine and cook until reduced by half, about 1 minute. Stir in the butter and season with salt and pepper. Add the cauliflower and toss to coat.
Nutrition Information (per serving):
Calories: 248
Total Fat: 23.5 grams
Saturated Fat: 6 grams
Total Carbohydrates: 8 grams
Protein: 3 grams
Sodium: 291 milligrams
Cholesterol: 15 milligrams
Fiber: 4 grams