Roasted Cauliflower with Capers

Photo: Annabelle Breakey; Styling: Dan Becker

Yield: Serves 12 (serving size: about 1/2 cup)
Total:
Recipe from Sunset

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Recipe Time

Total: 50 Minutes

Nutritional Information

Amount per serving
  • Calories: 39
  • Calories from fat: 28%
  • Protein: 2.7g
  • Fat: 1.2g
  • Saturated fat: 0.2g
  • Carbohydrate: 6.1g
  • Fiber: 3.2g
  • Sodium: 123mg
  • Cholesterol: 0.0mg

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

Preparation

  1. 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. 2. Transfer cauliflower to a large serving dish. Sprinkle with capers and parsley.
  3. Note: Nutritional analysis is per serving.
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