Roasted Cauliflower with Capers and Parsley
Roast cauliflower at 220°C (425°F), then toss the browned florets with capers, garlic and parsley. A warm vegetable side for four. For browned edges Leave space between the florets. If you need two trays, swap their rack positions when you turn the florets. When do I add the capers? Add them after roasting to keep the capers plump and the parsley fresh. For a bowl of something warm, try our roasted cauliflower soup.
Ingredients
Ingredients
Step-by-Step Method
Set up the tray
Heat a conventional oven to 220°C (425°F). Cut the cauliflower into 3–4 cm florets and pat them dry. Toss with 20 g of the oil and spread in a single layer on a metal tray, with the cut sides down.
Roast the cauliflower
Roast on the middle rack for 25 minutes, turning the florets after 15 minutes. Take them out once the edges are brown and a knife slides easily into the thicker stems.
Mix the caper dressing
While the florets roast, pat the drained capers dry. Grate the garlic and finely chop the parsley. Stir both into the capers with the remaining 8 g of oil.
Dress while hot
Transfer the cauliflower to a serving plate. Spoon over the caper mixture, toss gently and serve warm.
Chef's Tips & Tricks
Leave space between the florets. If you need two trays, swap their rack positions when you turn the florets.