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
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.