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Photo: Annabelle Breakey; Styling: Dan Becker Photo by: Photo: Annabelle Breakey; Styling: Dan Becker

Roasted Cauliflower with Capers

Sunset NOVEMBER 2010

  • Yield: Serves 12 (serving size: about 1/2 cup)
  • Total:50 Minutes

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. 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.

Note: Nutritional analysis is per serving.

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
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Roasted Cauliflower with Capers recipe

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