ROAST CAULIFLOWER WITH PEPPERONCINI

Roast Cauliflower with Pepperoncini image

I never really enjoyed cauliflower but was determined to like it. I tweaked this recipe for many years and finally found the perfect mix of flavors and ingredients. -Hannah Hicks, Marina del Rey, California

Provided by Taste of Home

Time 30m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 large head cauliflower, broken into florets (about 8 cups)
1 tablespoon plus 1 teaspoon olive oil, divided
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 jar (3-1/2 ounces) capers, drained and patted dry
1 jar (16 ounces) pepperoncini, drained and coarsely chopped
1/2 cup sliced almonds, toasted
1 tablespoon sherry vinegar

Steps:

Preheat oven to 450°. Place cauliflower in a 15x10x1-in. baking pan. Drizzle with 1 tablespoon oil; sprinkle with salt and pepper. Roast until tender, 15-20 minutes, stirring halfway through., Meanwhile, in a small skillet, heat remaining 1 teaspoon oil over medium-high heat. Add capers; cook and stir until golden brown, 4-6 minutes. Drain on paper towels., Stir pepperoncini, almonds and capers into cauliflower; drizzle with vinegar. Serve immediately.

Nutrition Facts : Calories 122 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 962mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.