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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11 Comments (Reply )

  1. Mellissa
    Oct 16, 2012 @ 8:20 am

    Best way to make cauliflower! I do this with broccoli to and top with a bit of lemon zest right when it comes out of the oven.


  2. erin
    Oct 16, 2012 @ 8:35 am

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


  3. Kristin
    Oct 16, 2012 @ 8:39 am

    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!


  4. Alysha @Shesontherun
    Oct 16, 2012 @ 10:44 am

    I love the idea of putting parm on this. YUM!


  5. Mercedes@Satisfy My Sweet Tooth
    Oct 16, 2012 @ 11:02 am

    This looks delicious and your photos are incredible!


  6. Kati Mora, MS, RD, Kellogg's FiberPlus(R) Wellness Advocate
    Oct 16, 2012 @ 12:36 pm

    I love roasting vegetables! Such a great and simple way to incorporate them into your day. Cauliflower has a special place in my heart though because of its fiber content. I’m always looking for ways to get more fiber into my day without sacrificing flavor and this recipe provides a way to do that.


  7. Megan (Braise The Roof)
    Oct 16, 2012 @ 2:39 pm

    I’ve been on a cauliflower kick recently, too. It’s not orange, but I think it totally fits in with the autumnal flavors. :) The capers idea is fantastic, I’m going to have to steal that!


  8. Chelsea@Ahintofhealthy
    Oct 16, 2012 @ 3:12 pm

    Emily–your pictures are always so beautiful! This dish looks amazing! :)


  9. Chelsea @ Designs on Dinner
    Oct 16, 2012 @ 7:53 pm

    I never would have thought to add capers–thanks for the tip!


  10. Sarah K. @ The Pajama Chef
    Oct 16, 2012 @ 9:02 pm

    i love cauliflower, but never buy it. yum!


  11. Lori
    Oct 20, 2012 @ 3:00 pm

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


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