Best 10 Roasted Cauliflower With Capers Recipes

ROASTED CAULIFLOWER WITH CAPERS

Steps:

• Preheat oven to 450 degrees. Trim, and cut cauliflower into small florets; spread in a roasting pan or rimmed baking sheet. Drizzle with olive oil; season with coarse salt and ground pepper. Toss to combine. Roast, tossing once or twice, until cauliflower is golden brown and tender, 20 to 25 minutes.
• In a small skillet, melt butter over medium heat. Cook garlic cloves, stirring often, until lightly browned, 2 to 3 minutes. Remove from heat. Add capers and caper juice. Pour over cauliflower, and toss to coat.

ROASTED CAULIFLOWER WITH CRISPY CAPERS

Steps:

• Preheat the oven to 425 degrees F.
• Toss the cauliflower in a large bowl with 1/3 cup oil and a generous sprinkle of salt and pepper until well coated. Spread out onto 2 rimmed baking sheets. Roast until tender, stirring once or twice, about 30 minutes.
• Heat the remaining 2 tablespoons oil in a small skillet over medium-high heat. Add the capers and cook just until they burst and crisp, about 1 minute. Evenly pour over the cauliflower, add the parsley and toss to coat. Season with additional salt and pepper.

ROASTED CAULIFLOWER WITH LEMON ZEST, PARSLEY, CAPERS, AND JALAPEÑO

Steps:

• Preheat the oven to 425°F (220°C). Spread the cauliflower on a baking sheet in a single layer. Drizzle with the oil, season generously with salt and pepper, and toss to coat. Roast the cauliflower, tossing the florets halfway through, until they are deep golden and crispy, 30 to 35 minutes total.
• While the cauliflower is roasting, use a vegetable peeler to peel 3 strips of zest from the lemon. Cut each strip crosswise into very thin slices. Cut the lemon in half, reserving one half and storing the other for another use.
• Transfer the roasted cauliflower to a serving bowl. Top it with the parsley, capers, jalapeño, and sliced lemon zest. Squeeze the mixture with the lemon half and drizzle it with more oil. Toss to coat all of the ingredients, and sprinkle with a pinch or two of the flaky salt.

ROASTED CAULIFLOWER WITH CAPER BROWN BUTTER

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Trim off the bottom of the cauliflower stem to create a flat surface. Place cauliflower head onto a cutting board with the stem side facing down; cut the cauliflower vertically into 1 to 1 1/2-inch thick slices. Remove any tough stem pieces. Cut the slices into smaller pieces, about the size of florets. Place on the baking sheet and drizzle with olive oil.
• Roast in the oven for 10 minutes; flip pieces over and roast for 10 minutes more.
• Meanwhile, cut butter into 4 pieces. Melt in a small saucepan over medium heat, stirring constantly until butter begins to brown, 4 to 5 minutes. Butter will foam up, then subside. The butter should have a nutty aroma. Stir in garlic and continue stirring for 15 to 20 seconds. Add in capers and lemon pepper. Remove from heat.
• Spoon brown butter over the roasted cauliflower and serve.

ROASTED CAULIFLOWER WITH CAPER AIOLI

Steps:

• Preheat the oven to 375 degrees F.
• Combine the cauliflower, prosciutto, dates, olive oil, salt and red pepper flakes in a large mixing bowl. Mix well to coat and place onto a sheet pan. Place in the top half of the oven and roast until the cauliflower is fork tender and light brown, about 30 to 40 minutes. Remove from oven, transfer to a decorative bowl and serve warm with the caper aioli on the side.
• Rub the inside of a decorative bowl with the garlic clove.
• Put the mayonnaise, salt, olive oil, capers, caper brine and parsley in a mixing bowl and mix well to combine. Transfer to the decorative bowl and serve with roasted cauliflower.

CAULIFLOWER STEAKS WITH CAPER BUTTER

Steps:

• Position an oven rack in the center of the oven, put a baking sheet on it and preheat to 450 degrees F. Cut the cauliflower through the core into 1-inch-thick steaks. It's fine if some of the end steaks break into florets; just cook them along with the rest.
• Put 2 tablespoons of the butter on the hot baking sheet, return the sheet to the oven and let the butter melt and bubble, about 30 seconds. Remove the baking sheet from the oven and tilt to coat it with butter. Arrange the cauliflower steaks and any stray florets on the baking sheet. Roast until the bottom of the cauliflower is dark brown and almost tender (a knife inserted in the steaks should meet a little resistance), about 12 minutes. Generously sprinkle the cauliflower with salt, flip with a spatula, sprinkle with salt and continue to roast until the cauliflower is tender, about 10 minutes more.
• While the cauliflower roasts, mash the remaining 4 tablespoons butter with a fork in a small bowl. Mash in the parsley, capers, caper brine, lemon zest, 1/4 teaspoon salt and one grind of pepper. When the steaks are done, transfer them to a serving platter or individual plates. Dollop some compound butter on top of each steak and scatter any stray florets around them. Serve hot.

ROASTED CAULIFLOWER WITH HERB-CAPER SAUCE

Steps:

• Position 2 oven racks in the upper and lower thirds of the oven and preheat the oven to 450 degrees F. Line two baking sheets with parchment paper.
• Cut the florets off of the cauliflower heads and cut into 1/2-inch pieces; put into a large bowl. Add 1/3 cup of the olive oil and toss to coat. Spread the florets out evenly on the 2 prepared baking sheets, without overlapping, and sprinkle with 1 teaspoon salt and a few grinds of pepper between the two baking sheets. Roast the cauliflower until charred in spots and tender when pierced with a knife, 22 to 24 minutes.
• Meanwhile, combine the capers and garlic in a food processor and pulse until finely chopped. Add the parsley, scallions, lemon zest and juice and continue to pulse until the leaves are coarsely chopped. With the machine running, pour in the remaining 1/2 cup olive oil and process until the mixture forms a loose pesto--like consistency. Season with a pinch of salt to taste.
• Transfer the cauliflower to a serving platter and the herb-caper sauce to a small serving bowl or ramekin. Serve the cauliflower with dollops of the sauce.

ROASTED CAULIFLOWER WITH CAPER VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• To prepare the cauliflower, pull and cut off the green leaves. Cut the head in half from the top to the bottom. Cut out the core, and then cut the top into smaller pieces leaving some stem attached. You want bite-sized florets that look like little trees of cauliflower.
• Toss the cauliflower with olive oil and salt and place in the oven. Roast the cauliflower for 20 minutes.
• While the cauliflower is roasting, puree the capers, garlic, vinegar, and parsley in a food processor. While the machine is running, drizzle in 1/4 cup olive oil. Taste and season with salt, if needed.
• Toss the roasted cauliflower with the vinaigrette and sprinkle with the raisins.

ROASTED CAULIFLOWER AND CAPERS

Steps:

• Preheat oven to 400 degrees. Divide cauliflower and capers between 2 rimmed baking sheets. Drizzle each sheet with 3 tablespoons oil; toss to combine. Season with salt. Spread in a single layer. Roast, stirring occasionally, until cauliflower is golden brown and tender, 30 to 40 minutes. Toss with marjoram. Serve warm or at room temperature, drizzled with oil.

ROAST CAULIFLOWER WITH CAPER DRESSING

Steps:

• Heat oven to 190C/170C fan/gas 5. Scatter the cauliflower leaves into a small roasting tin, then sit the cauliflower in the middle. Rub over the butter, sprinkle with some salt and roast for 20 mins.
• Reduce the temperature to 160C/140C/gas 3 and cook the cauliflower for 20 mins more, basting with butter. Add the oil, capers, parsley and lemon zest and juice to the hot butter and spoon over the cauliflower a few times before serving - it will soak up the dressing flavour. When you're ready to serve, cut into wedges and serve with the crisp leaves.