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Roasted Cauliflower with Capers

Photo: Annabelle Breakey; Styling: Dan Becker
Total time 50 mins
Yield Serves 12 (serving size: about 1/2 cup)

Ingredients

  • 1 tablespoon olive oil
  • 2 heads cauliflower (2 lbs. each), halved and sliced thinly
  • 1/2 teaspoon kosher salt
  • 1 tablespoon drained and rinsed capers, chopped
  • 1 tablespoon chopped flat-leaf parsley

Nutrition Information

  • calories 39
  • caloriesfromfat 28 %
  • protein 2.7 g
  • fat 1.2 g
  • satfat 0.2 g
  • carbohydrate 6.1 g
  • fiber 3.2 g
  • sodium 123 mg
  • cholesterol 0.0 mg

How to Make It

  1. Preheat oven to 400°. Brush a rimmed baking sheet with oil. Spread cauliflower on pan. Bake until browned and edges are starting to crisp, turning once halfway through, about 45 minutes. Sprinkle with salt.

  2. Transfer cauliflower to a large serving dish. Sprinkle with capers and parsley.

  3. Note: Nutritional analysis is per serving.