This cauliflower recipe has become one of my absolute favorite side dishes. It goes with pretty much everything, and it's even good warmed up the next day for leftovers.
To me, lemon, roasted garlic, and capers is one of the best flavor combinations ever, and this roasted cauliflower is the perfect vehicle for those flavors. Plus, it's a great low-carb dish, and honestly, I'd take this over creamy mashed potatoes any day of the week!
Lemon, Garlic and Caper Roasted Cauliflower
- 1 large head cauliflower, trimmed & cut into bite-size florets
- 1 lemon
- 3 garlic cloves, minced
- 1/4 tsp. red pepper flakes
- 1/8 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. capers, coarsely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup finely shredded parmesan cheese
Preheat the oven to 425 degrees. Coat a large rimmed baking sheet or roasting dish with non-stick cooking spray.
Place the cauliflower florets in a large mixing bowl, and toss with the juice of 1/2 lemon, the minced garlic, red pepper flakes, salt, pepper, and olive oil. Evenly spread the cauliflower mixture onto the baking sheet, making sure to get all of the minced garlic & goodies into the pan.
Roast the cauliflower until it begins to soften and brown (about 20-25 minutes) being sure to stir once halfway through the cooking time.
Remove from the oven, and toss the hot cauliflower with the capers, parsley, parmesan cheese, and, if desired, the juice of another 1/4 of the lemon (depending on how lemony you want it!).
Enjoy immediately :)
*This recipe is the love child of this Eating Well and this Joy the Baker recipe
:)
Happy Tuesday!
