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.
Ingredients
Scale
- 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
Instructions
- Preparation: Preheat oven to 220°C / 425°F. Trim cauliflower, removing core and slicing into substantial florets, ensuring uniform size for consistent roasting.
- 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.
- 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.
- 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.
- 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