Best Roasted Cauliflower With Capers Recipes

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ROASTED CAULIFLOWER WITH CRISPY CAPERS



Roasted Cauliflower with Crispy Capers image

Cook capers until they pop and crisp up, then serve them over roasted cauliflower.

Provided by Food Network Kitchen

Time 40m

Yield 8

Number Of Ingredients 5

2 heads cauliflower, trimmed and cut into florets
1/3 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 cup drained jarred capers in brine
1/4 cup roughly chopped fresh parsley

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the cauliflower in a large bowl with 1/3 cup oil and a generous sprinkle of salt and pepper until well coated. Spread out onto 2 rimmed baking sheets. Roast until tender, stirring once or twice, about 30 minutes.
  • Heat the remaining 2 tablespoons oil in a small skillet over medium-high heat. Add the capers and cook just until they burst and crisp, about 1 minute. Evenly pour over the cauliflower, add the parsley and toss to coat. Season with additional salt and pepper.

ROASTED CAULIFLOWER WITH HERB-CAPER SAUCE



Roasted Cauliflower with Herb-Caper Sauce image

This simple dish can easily be thrown together. For your next gathering, make the sauce a few hours ahead and keep it in the fridge until you're ready to serve. The cauliflower cooks quickly: Toss it in the oven to roast while the main dish rests.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 9

2 large heads cauliflower (about 4 pounds total)
1/3 plus 1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons drained capers in brine, rinsed
1 clove garlic
2 cups fresh parsley leaves
3 scallions, coarsely chopped
2 teaspoons lemon zest
1 teaspoon lemon juice

Steps:

  • Position 2 oven racks in the upper and lower thirds of the oven and preheat the oven to 450 degrees F. Line two baking sheets with parchment paper.
  • Cut the florets off of the cauliflower heads and cut into 1/2-inch pieces; put into a large bowl. Add 1/3 cup of the olive oil and toss to coat. Spread the florets out evenly on the 2 prepared baking sheets, without overlapping, and sprinkle with 1 teaspoon salt and a few grinds of pepper between the two baking sheets. Roast the cauliflower until charred in spots and tender when pierced with a knife, 22 to 24 minutes.
  • Meanwhile, combine the capers and garlic in a food processor and pulse until finely chopped. Add the parsley, scallions, lemon zest and juice and continue to pulse until the leaves are coarsely chopped. With the machine running, pour in the remaining 1/2 cup olive oil and process until the mixture forms a loose pesto--like consistency. Season with a pinch of salt to taste.
  • Transfer the cauliflower to a serving platter and the herb-caper sauce to a small serving bowl or ramekin. Serve the cauliflower with dollops of the sauce.

ROASTED CAULIFLOWER WITH CAPERS AND CHILE



Roasted Cauliflower with Capers and Chile image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

1 head cauliflower
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons capers
1 Fresno chile, sliced
1/4 cup white wine
2 tablespoons cold butter

Steps:

  • 1. Preheat the oven to 400 degrees F. Core the cauliflower and cut into florets. Toss the florets, 3 tablespoons olive oil, salt, and pepper on a baking sheet. Roast until tender, about 30 minutes.
  • 2. Cook the capers and chile in the remaining 2 tablespoons olive oil in a hot skillet for 1 minute. Add the wine and cook until reduced by half, about 1 minute. Stir in the butter and season with salt and pepper. Add the cauliflower and toss to coat.
  • Per serving: Calories 249; Total Fat 24 grams; Saturated Fat: 6 grams; Protein: 3 grams; Total Carbohydrates: 8 grams; Sugar: 3 grams; Fiber: 3 grams; Cholesterol 15 milligrams; Sodium 293 milligrams

Nutrition Facts : Calories 249 calorie, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 15 milligrams, Sodium 293 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 3 grams, Sugar 3 grams

ROASTED CAULIFLOWER WITH CAPER AIOLI



Roasted Cauliflower with Caper Aioli image

Provided by The Hearty Boys

Categories     side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 14

1 head cauliflower, cut into florets
4 ounces prosciutto, sliced thick and cut into 1/4-inch dice
1/2 cup pitted dates, chopped
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 tablespoon chopped parsley leaves, for garnish
Caper Aioli, recipe follows
1 cup mayonnaise
1/2 teaspoon salt
1 tablespoon extra-virgin olive oil
3 tablespoons capers, chopped
1 teaspoon caper brine
1 tablespoon chopped parsley leaves

Steps:

  • Preheat the oven to 375 degrees F.
  • Combine the cauliflower, prosciutto, dates, olive oil, salt and red pepper flakes in a large mixing bowl. Mix well to coat and place onto a sheet pan. Place in the top half of the oven and roast until the cauliflower is fork tender and light brown, about 30 to 40 minutes. Remove from oven, transfer to a decorative bowl and serve warm with the caper aioli on the side.
  • Rub the inside of a decorative bowl with the garlic clove.
  • Put the mayonnaise, salt, olive oil, capers, caper brine and parsley in a mixing bowl and mix well to combine. Transfer to the decorative bowl and serve with roasted cauliflower.

ROASTED CAULIFLOWER WITH CAPERS



Roasted Cauliflower With Capers image

Make and share this Roasted Cauliflower With Capers recipe from Food.com.

Provided by Shandibear

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 head cauliflower
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, thinly sliced
1 teaspoon capers
1 teaspoon caper juice
salt and pepper

Steps:

  • Preheat oven to 450F.
  • Trim, and cut cauliflower into small florets.
  • Spread in a roasting pan or rimmed baking sheet. drizzle with olive oil, season with salt and pepper. toss to combine.
  • roast, tossing once or twice, until cauliflower is golden brown and tender, 20 to 25 minutes.
  • in a small skillet, melt butter over medium heat. cook garlic cloves, stirring often, until lightly browned ( 2 to 3 minutes).
  • remove from heat, add capers and caper juice.
  • pour over cauliflower and toss to coat.

Nutrition Facts : Calories 93.6, Fat 6.4, SaturatedFat 2.3, Cholesterol 7.6, Sodium 84.9, Carbohydrate 8.2, Fiber 3.6, Sugar 3.5, Protein 3

ROASTED CAULIFLOWER WITH CAPER BROWN BUTTER



Roasted Cauliflower with Caper Brown Butter image

Turn boring cauliflower into a delicious side when you top it with a caper and garlic brown butter. I like to cut my cauliflower into slices instead of florets, so there is more flat surface area for roasting and the topping doesn't slide off.

Provided by France C

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 35m

Yield 4

Number Of Ingredients 6

1 medium head cauliflower
3 tablespoons olive oil
¼ cup salted butter
1 clove garlic, minced
2 tablespoons coarsely chopped capers
¼ teaspoon lemon-pepper seasoning

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Trim off the bottom of the cauliflower stem to create a flat surface. Place cauliflower head onto a cutting board with the stem side facing down; cut the cauliflower vertically into 1 to 1 1/2-inch thick slices. Remove any tough stem pieces. Cut the slices into smaller pieces, about the size of florets. Place on the baking sheet and drizzle with olive oil.
  • Roast in the oven for 10 minutes; flip pieces over and roast for 10 minutes more.
  • Meanwhile, cut butter into 4 pieces. Melt in a small saucepan over medium heat, stirring constantly until butter begins to brown, 4 to 5 minutes. Butter will foam up, then subside. The butter should have a nutty aroma. Stir in garlic and continue stirring for 15 to 20 seconds. Add in capers and lemon pepper. Remove from heat.
  • Spoon brown butter over the roasted cauliflower and serve.

Nutrition Facts : Calories 221.9 calories, Carbohydrate 6.5 g, Cholesterol 30.5 mg, Fat 21.8 g, Fiber 3 g, Protein 2.5 g, SaturatedFat 8.7 g, Sodium 272.4 mg, Sugar 2.8 g

ROASTED CAULIFLOWER WITH CAPER VINAIGRETTE



Roasted Cauliflower with Caper Vinaigrette image

Provided by Anne Burrell

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 head cauliflower
Extra-virgin olive oil
Kosher salt
1/4 cup capers
1 clove garlic, smashed
1/4 cup red wine vinegar
1 bunch fresh parsley, coarsely chopped
1/4 cup golden raisins

Steps:

  • Preheat the oven to 400 degrees F.
  • To prepare the cauliflower, pull and cut off the green leaves. Cut the head in half from the top to the bottom. Cut out the core, and then cut the top into smaller pieces leaving some stem attached. You want bite-sized florets that look like little trees of cauliflower.
  • Toss the cauliflower with olive oil and salt and place in the oven. Roast the cauliflower for 20 minutes.
  • While the cauliflower is roasting, puree the capers, garlic, vinegar, and parsley in a food processor. While the machine is running, drizzle in 1/4 cup olive oil. Taste and season with salt, if needed.
  • Toss the roasted cauliflower with the vinaigrette and sprinkle with the raisins.

WHOLE ROASTED CAULIFLOWER WITH OLIVE OIL AND CAPERS



Whole Roasted Cauliflower With Olive Oil and Capers image

Make and share this Whole Roasted Cauliflower With Olive Oil and Capers recipe from Food.com.

Provided by dicentra

Categories     Cauliflower

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

1 head cauliflower, green leaves discarded
1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 tablespoon fresh lemon juice
1 tablespoon drained small caper (packed in brine)
1/4 teaspoon black pepper
2 cups loosely packed fresh flat-leaf parsley sprigs

Steps:

  • Put oven rack in middle position and preheat oven to 450°F Lightly oil a 9-inch pie plate or square baking dish.
  • Core cauliflower, leaving head intact, then discard core and put cauliflower head in pan.
  • Drizzle 2 tablespoons olive oil over top of cauliflower and sprinkle with 1/2 teaspoon salt. Bake until tender, 1 to 1 1/4 hours. Transfer to a serving dish.
  • Whisk together lemon juice, capers, pepper, and remaining 1/2 teaspoon salt in a small bowl, then whisk in remaining 1/4 cup oil.
  • Surround cauliflower with parsley sprigs and drizzle cauliflower and parsley with dressing.

Nutrition Facts : Calories 113.8, Fat 10.3, SaturatedFat 1.4, Sodium 352.9, Carbohydrate 5, Fiber 2.4, Sugar 1.9, Protein 1.9

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