italian roasted cauliflower

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

Instructions

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.

Powered by Recipage

 

Comments

  1. says

    I LOVE roasted cauliflower! And, broccoli… and, sweet potatoes… and, beets :) Fun twist on the regular sea salt + pepper!

  2. says

    I love lots of fall veggies, but cauliflower is my ultimate favorite. My husband and I eat roasted cauliflower like it’s popcorn. I’ll definitely be trying your variation!

  3. says

    Completely agree about roasted cauliflower. Something about that method of cooking it – outstanding! This looks so good!

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>