Roasted cauliflower is one of my favorite roasted vegetables. I know, in the midst of pumpkin and squash mania (aka October) I should be gushing about something orange, but I’m gushing about something white.

Typically I stick to the basics, and drizzle the cauliflower  with olive oil and season liberally with salt and pepper and roast until golden. But sometimes, once in a while, I add a little more flavah!

I loved this Italian twist with flavorful additions like capers and parmesan flakes. And I’m currently scheming up my next batch of roasted vegetables…

Italian Roasted Cauliflower

by Emily Dingmann

Prep Time: 5 minutes

Cook Time: 35-40 minutes

Keywords: roast side gluten-free low-carb vegetarian Italian fall winter


Ingredients (4 servings)

  • 24 oz cauliflower florets
  • 2 Tbsp olive oil
  • 2 Tbsp capers, roughly chopped
  • 3 cloves garlic, minced
  • salt, pepper, red pepper flakes
  • 2-3 Tbsp chopped parsley
  • 1/4 cup parmesan flakes


Pre-heat oven to 375 degrees.

Toss cauliflower with olive oil, capers, garlic and seasonings.

Spread on a baking sheet and bake for about 35-40 minutes, until golden brown.

Remove from oven and top with chopped parsley and parmesan flakes.

Serve immediately or at room temperature.

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