Ina Garten Roasted Cauliflower With Lemon & Capers

Ina Garten’s Roasted Cauliflower with Lemon & Capers is made with cauliflower, olive oil, unsalted butter, anchovies, garlic, lemon, red pepper flakes, capers, Parmesan cheese, and fresh parsley. This delicious roasted cauliflower recipe creates a flavorful and zesty side dish that takes about 35 minutes to prepare and can serve up to 4 people.

This Roasted Cauliflower with Lemon & Capers Recipe Is From Modern Comfort Food Cookbook by Ina Garten

Ingredients Needed:

• 1 large head cauliflower (about 1.1 kg / 2½ lbs), green leaves removed
• 60 ml / ¼ cup good olive oil, divided
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 30 g / 2 tbsp unsalted butter
• 3 anchovy fillets, minced
• 2 tsp / 2 cloves garlic, minced
• Zest and juice of 1 lemon, plus extra juice for serving
• ¼ tsp crushed red pepper flakes
• 1 tbsp capers, drained and roughly chopped
• 30 g / 2 tbsp freshly grated Italian Parmesan cheese
• Whole flat-leaf parsley leaves for garnish

How To Make Roasted Cauliflower With Lemon & Capers?

1. Prep the Cauliflower: Preheat your oven to 220°C / 425°F. Cut the cauliflower in half through the core and remove the core. Lay the halves cut side down on a chopping board and slice into 2 cm / ¾-inch thick slices. Break the slices into large florets.
2. Season the Cauliflower: Place the cauliflower florets on a baking sheet. Drizzle with 4 tbsp / 60 ml olive oil, sprinkle with 1 tsp salt and 1 tsp black pepper. Toss everything together until well coated.
3. Roast the Cauliflower: Roast in the oven for 25 to 30 minutes, turning the florets once halfway through, until they are tender and browned.
4. Make the Sauce: While the cauliflower is roasting, heat 2 tbsp / 30 ml olive oil and 2 tbsp / 30 g butter in a small saucepan over medium heat. Add the minced anchovies and cook for 1 minute, stirring and breaking them up. Add the minced garlic and cook for another minute, stirring frequently.
5. Add Flavor to the Sauce: Remove the saucepan from the heat and stir in the lemon zest, lemon juice, crushed red pepper flakes, and chopped capers. Mix well and set aside.
6. Serve the Cauliflower: Once the cauliflower is done, transfer it to a serving platter. Drizzle the warm lemon-caper sauce over the roasted cauliflower. Sprinkle with freshly grated Parmesan, a squeeze of extra lemon juice, and garnish with fresh parsley leaves.
7. Serve Warm: Enjoy this dish warm, perfect as a side or a light main dish.

Recipe Tips:

• Cut Cauliflower Evenly: Cut the cauliflower into equal-sized pieces so they cook evenly and brown nicely.
• Use Fresh Lemon Juice: Fresh lemon juice makes the sauce taste better. Avoid using bottled juice for the best flavor.
• Don’t Skip the Anchovies: Even if you don’t like anchovies, they melt into the sauce and make it more flavorful without a fishy taste.
• Roast at High Heat: Roasting at a high temperature (220°C / 425°F) makes the cauliflower caramelize and taste better.
• Turn Halfway Through: Turn the cauliflower once while roasting to get both sides browned and crispy.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Roasted Cauliflower with Lemon & Capers cool to room temperature. Then, place it in an airtight container and store it in the refrigerator for up to 3 days.
• Reheat: Preheat the oven to 180°C / 350°F. Place the leftover roasted cauliflower on a baking sheet and heat for 10-15 minutes, or until warmed through and crispy again.

Nutrition Facts

Serving Size: 1 of 4 servings

• Calories: 220
• Total Fat: 19 g
• Saturated Fat: 3 g
• Cholesterol: 10 mg
• Sodium: 720 mg
• Potassium: 340 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 5 g
• Sugars: 4 g
• Protein: 4 g

Try More Ina Garten Recipe:

• Ina Garten Fresh Zucchini With Lemon & Mint
• Ina Garten Roasted Broccolini & Cheddar
• Ina Garten Seared Salmon With Spicy Red Pepper Aioli