Cauliflower with Capers

Use small nonpareil (a French word meaning "unparalleled") capers for this side dish.


4 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 44
Caloriesfromfat 49 %
Fat 2.4 g
Satfat 0.3 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 1.5 g
Carbohydrate 5.5 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 191 mg
Calcium 25 mg


6 cups water
1/2 lemon
4 cups cauliflower florets (about 1 small head)
2 teaspoons olive oil
2 garlic cloves, minced
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1 1/2 teaspoons capers, drained
1/4 teaspoon salt


Bring 6 cups water and lemon half to a boil in a large saucepan. Add the cauliflower to pan; cook 3 minutes. Drain; discard lemon half.

Heat oil in a large nonstick skillet over medium heat. Add cauliflower to pan; cook 12 minutes or until soft, stirring occasionally. Add garlic; cook 30 seconds or until lightly browned. Transfer cauliflower mixture to a large bowl. Add parsley and the remaining ingredients; toss well.

Kitty Morse,

Cooking Light

December 2007
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