Roasted Cauliflower with Capers and Chile

By nurseliz

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

Details

Preparation time 30mins
Cooking time 40mins

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