Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield
6 servings (serving size: about 1 cup)

Serve as a side dish with a quinoa salad. Look for olive-size caperberries—the immature fruit of the caper bush—at gourmet grocers or specialty stores.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Combine cauliflower and 1 tablespoon oil on a jelly-roll pan, tossing to coat. Bake at 450° for 30 minutes or until browned, turning once.

Step 3

Combine remaining 3 tablespoons oil, lemon rind, and next 4 ingredients (through black pepper) in a large bowl; stir with a whisk. Add roasted cauliflower, caperberries, parsley, and capers to bowl; toss mixture well to combine.

Ratings & Reviews

TriKali's Review

juliesmithyl
February 09, 2012
very good. couldn't find caperberries, but used capers. served with mahi mahi. Solid dinner.

Jennifer007's Review

TriKali
September 03, 2010
This recipe introduced me to caperberries, which are fantastic (and available at Whole Foods, cheaper than capers themselves!) I would definitely make this again, but the lemon and capers were a little strong; next time I may only use half what the recipe calls for. I served this with some mild fish, which was good because the flavor of this dish was so strong.

juliesmithyl's Review

Jennifer007
April 19, 2010
Think you don't like cauliflower? Think again!! This recipe was amazing!! I didn't have the special caperberries so just used capers. It was outstanding!! This recipe made my "keeper" file.