Ina Garten’s Bright Lemon & Capers Cauliflower Flower Recipe

Roasting cauliflower with Ina Garten’s tangy lemon and capers technique unlocks a world of vibrant flavors.

Bold and bright, this simple dish elevates the humble vegetable into a standout side.

capers bring a salty punch that dances alongside the crisp, golden-edged cauliflower florets.

The zesty lemon cuts through the richness, creating a balanced and memorable taste experience.

Perfectly seasoned and wonderfully aromatic, this recipe turns an ordinary vegetable into something extraordinary.

You’ll love how quickly this dish comes together, making it ideal for weeknight dinners or impressive dinner parties.

Dive into this delectable recipe and let your taste buds celebrate a Mediterranean-inspired culinary adventure.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: 200 kcal

Servings: 4

All About Ina Garten’s Roasted Cauliflower with Lemon & Capers

• Cauliflower: Fresh, firm heads with creamy white color ensure perfect caramelization and sweet roasted flavor.
• Olive Oil: High-quality extra virgin olive oil helps create crispy, golden edges and enhances overall taste.
• Salt, Black Pepper: Essential seasoning that amplifies cauliflower's natural earthiness and provides balanced flavor profile.

• Anchovies: Tiny fish that add deep umami richness and complex savory undertones to the sauce.
• Garlic: Aromatic ingredient that brings pungent warmth and depth to the lemon-caper sauce.
• Butter: Provides silky texture and rounds out the sauce's sharp flavors with its creamy richness.
• Lemon Zest, Lemon Juice: Bright citrus element that cuts through richness and adds refreshing tang.
• Capers: Briny, tangy little gems that introduce surprising sharp notes and Mediterranean character.
• Crushed Red Pepper Flakes: Adds subtle heat and warm spiciness to balance the sauce's complexity.

• Parmesan Cheese: Nutty, salty cheese that provides elegant finish and creamy texture.
• Fresh Parsley: Vibrant herb that introduces fresh, green brightness and visual appeal.

Tools for Crisping Cauliflower Like Ina Does

• Baking Sheet: Large, flat pan for roasting cauliflower evenly.
• Chef's Knife: Sharp knife for cutting cauliflower into florets.
• Cutting Board: Sturdy surface for preparing ingredients.
• Small Saucepan: Used for making the flavorful lemon-caper sauce.
• Wooden Spoon: Perfect for stirring sauce and breaking up anchovies.
• Measuring Spoons: Helps accurately measure salt, pepper, and other seasonings.
• Measuring Cup: Ensures precise olive oil and butter quantities.
• Serving Platter: Attractive dish for presenting roasted cauliflower.
• Grater: For creating fresh Parmesan cheese topping.

Instructions for Roasted Cauliflower à la Garten

• Cauliflower Preparation

Fresh cauliflower transforms into a delightful roasted masterpiece. Slice through the vegetable, breaking it into beautiful uneven pieces that will crisp perfectly in high heat.

• Seasoning Magic

Spread the cauliflower pieces across a baking sheet. Drizzle generously with olive oil, creating a golden coating that promises rich flavor. Sprinkle with salt and pepper for a simple yet profound taste experience.

• Roasting Adventure

Send the cauliflower into a blazing hot oven. Allow it to transform, turning golden brown and developing deep caramelized edges. Flip once during cooking to ensure even browning and maximum deliciousness.

• Zesty Sauce Creation

While the cauliflower roasts, craft a vibrant sauce. Combine olive oil and butter in a small pan. Introduce anchovies and garlic, creating a fragrant base that will elevate the entire dish.

• Flavor Explosion

Remove the sauce from heat. Awaken the sauce with bright lemon zest, tangy juice, spicy red pepper flakes, and briny capers. This combination creates a Mediterranean-inspired symphony of flavors.

• Final Flourish

Transfer the roasted cauliflower to a beautiful serving platter. Cascade the warm sauce over the golden pieces. Finish with a sprinkle of Parmesan, an extra squeeze of lemon, and fresh parsley leaves for a restaurant-worthy presentation.

Flavor Boosts to Try with Ina’s Cauliflower Recipe

Experiment with different spice blends like za’atar, curry powder, or smoked paprika to transform the basic recipe into exciting flavor profiles.

Sprinkle additional cheeses like pecorino, crumbled feta, or blue cheese over the roasted cauliflower for extra richness and depth of flavor.

Add chickpeas or toasted pine nuts to the roasting pan for extra protein and crunch, creating a more substantial vegetarian dish.

Roast cauliflower up to a day in advance and reheat in the oven, keeping the sauce separate until just before serving to maintain maximum texture and flavor.

Cauliflower Serving Suggestions with Mediterranean Flair

• Dress Up the Dish: Sprinkle freshly grated Parmesan cheese over the roasted cauliflower to add a rich, salty kick that complements the tangy lemon-caper sauce.
• Pair with Proteins: Serve alongside grilled chicken, baked fish, or seared steak to create a complete and satisfying meal that balances the cauliflower's robust flavors.
• Make it a Meal: Transform this side dish into a light vegetarian main course by adding quinoa, toasted pine nuts, or crumbled feta cheese for extra texture and protein.
• Enhance the Experience: Garnish with fresh parsley leaves just before serving to add a bright, herbal note that lifts the entire dish and provides a beautiful pop of green color.

Storing Ina’s Roasted Veggie Leftovers

• Store Fresh: Keep raw cauliflower in the refrigerator's crisper drawer, wrapped loosely in a paper towel inside a perforated plastic bag for up to 5 days.
• Refrigerate Leftovers: Transfer cooled roasted cauliflower to an airtight container and store in the refrigerator for 3-4 days. Reheat in the oven at 180°C / 350°F for best texture restoration.
• Freeze Smartly: For longer storage, place cooled cauliflower in freezer-safe containers, separating layers with parchment paper. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Prep Ahead: Chop cauliflower and store in sealed containers up to 2 days before cooking. Prepare sauce components separately and refrigerate for quick assembly during meal preparation.

Vibrant Ina Garten Roasted Cauliflower With Lemon & Capers Recipe

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4.7 from 32 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Ina Garten’s roasted cauliflower with lemon & capers elevates this humble vegetable into a Mediterranean-inspired side dish. Crisp edges, tangy notes, and simple ingredients create a memorable accompaniment that enhances meals for discerning palates.

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Ingredients

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• 1 large head cauliflower (about 1.1 kg / 2.5 lbs), green leaves removed
• 60 ml / ¼ cup olive oil, divided
• 30 g / 2 tbsps unsalted butter
• 30 g / 2 tbsps freshly grated Parmesan cheese
• 3 anchovy fillets, minced
• 2 tsp / 2 cloves garlic, minced
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• ¼ tsp crushed red pepper flakes
• 1 tbsp capers, drained and roughly chopped
• Zest and juice of 1 lemon, plus extra juice for serving
• Whole flat-leaf parsley leaves for garnish

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Instructions

1. Preparation: Preheat oven to 220°C / 425°F. Trim cauliflower, removing core and slicing into substantial florets, ensuring uniform size for consistent roasting.
2. Seasoning & Roasting: Spread cauliflower on baking sheet, lavishly coat with olive oil, then season with salt and black pepper. Toss thoroughly to guarantee complete coverage. Roast for 25-30 minutes, rotating midway to achieve golden-brown edges and tender interior.
3. Sauce Creation: While cauliflower roasts, craft a vibrant sauce by sautéing anchovies and garlic in olive oil and butter. Gently break down anchovies, releasing their rich, savory essence. Remove from heat and incorporate lemon zest, fresh lemon juice, red pepper flakes, and briny capers.
4. Finishing Touches: Transfer roasted cauliflower to elegant serving platter. Cascade warm lemon-caper sauce over florets, allowing flavors to meld. Dust with freshly grated Parmesan, add a final citrus squeeze, and garnish with delicate parsley leaves.
5. Serving: Present immediately while piping hot, showcasing this versatile dish as a sophisticated side or standalone vegetarian centerpiece.

Notes

• Slice with Care: Cut cauliflower into uniform, thick pieces to ensure even roasting and prevent burning or uneven cooking.
• Oil Matters: Use high-quality extra virgin olive oil for maximum flavor and better caramelization during roasting.
• Anchovy Secret: Don’t skip anchovies – they melt into the sauce, adding deep umami flavor without tasting fishy.
• Serve Immediately: Enjoy the dish hot to experience the crispy roasted texture and vibrant sauce at its peak deliciousness.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 200
• Sugar: 1 g
• Sodium: 600 mg
• Fat: 16 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 4 g
• Protein: 5 g
• Cholesterol: 15 mg