Best 3 Roasted Cauliflower With Sun Dried Tomatoes Capers Recipes

Indulge your taste buds in a symphony of flavors with our roasted cauliflower recipes, where tender cauliflower florets take center stage, kissed by the warmth of the oven and infused with a medley of tantalizing ingredients.

Roasted Cauliflower with Sun-Dried Tomatoes and Capers: A Mediterranean delight where roasted cauliflower florets are tossed with sun-dried tomatoes, briny capers, and a zesty lemon-herb dressing. The sun-dried tomatoes add a sweet and tangy note, while the capers bring a salty, savory punch, creating a harmonious blend of flavors.

Roasted Cauliflower with Parmesan and Breadcrumbs: A classic combination that never fails to impress. Roasted cauliflower florets are coated in a mixture of grated Parmesan cheese and crispy breadcrumbs, then roasted until golden brown. The Parmesan adds a nutty, salty flavor, while the breadcrumbs provide a delightful crunch.

Roasted Cauliflower with Tahini Sauce: A Middle Eastern-inspired dish where roasted cauliflower florets are drizzled with a creamy tahini sauce, made from blended tahini, lemon juice, garlic, and spices. The tahini sauce adds a rich, nutty flavor, complemented by the warm spices, creating a flavorful and satisfying dish.

Roasted Cauliflower with Harissa and Yogurt: A North African-inspired recipe where roasted cauliflower florets are coated in a spicy harissa paste, then roasted until tender. A dollop of cooling yogurt is added on top, creating a perfect balance of heat and creaminess. The harissa paste adds a smoky, spicy kick, while the yogurt provides a cooling contrast.

With these diverse roasted cauliflower recipes, you can embark on a culinary journey that celebrates the versatility and deliciousness of this cruciferous vegetable. From the Mediterranean to the Middle East and North Africa, these recipes offer a range of flavors and textures that will tantalize your taste buds and leave you craving more.

Here are our top 3 tried and tested recipes!

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

Roasted Cauliflower with Lemon Zest, Parsley, Capers, and Jalapeño image

Roasted cauliflower has a nutty, sweet flavor that's hard to resist. My son has eaten it two or three times a week since he was three years old-that's a lot of cauliflower! To avoid a rut, I've added various flavors over the years, brightening the dish and spicing things up. The truth is, Jivan prefers the tried-and-true classic: EVOO, sea salt, and pepper. But for the grown-ups in my life, I've come up with this parsley, lemon zest, caper, and jalapeño combo. Just toss it with the cauliflower when it comes out of the oven-and don't forget to put some plain florets aside for the little ones.

Provided by Athena Calderone

Categories Side Cauliflower Lemon Capers Winter Jalapeño Parsley Vegetarian Vegan Wheat/Gluten-Free Quick and Healthy Quick & Easy

Yield 4-6 servings

Number Of Ingredients 8

Ingredients

1 head cauliflower, quartered, cored, and cut into bite-size florets
3 to 4 tablespoons extra-virgin olive oil, plus extra for drizzling
Salt and freshly cracked pepper
1 lemon
1 large handful fresh parsley (about 1/2 cup/25 g), roughly chopped
1 tablespoon capers
1 jalapeño, seeded and thinly sliced
Flaky sea salt, for serving

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 CAPERS

Roasted Cauliflower with Capers image

Take familiar techniques, like roasting, and apply them in new ways for this delicious side.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 40m

Number Of Ingredients 7

Ingredients

1 head (about 2 pounds) cauliflower, cut into small florets
1 tablespoon olive oil
Coarse salt and ground pepper
1 tablespoon butter
2 cloves garlic, thinly sliced
1 teaspoon capers
1 teaspoon caper juice

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.

Nutrition Facts : Calories 79 g, Fat 6 g, Fiber 2 g, Protein 1 g

WHOLE POT-ROASTED CAULIFLOWER WITH TOMATOES AND ANCHOVIES

Whole Pot-Roasted Cauliflower With Tomatoes and Anchovies image

The English chef April Bloomfield is known for her love of meat, but her vegetable-centric cookbook "A Girl and Her Greens" is stuffed with the produce she discovered while cooking in Mediterranean-influenced kitchens like Chez Panisse and London's River Cafe. Often, she simply treats a vegetable as if it were meat, like this whole head of cauliflower. Braising it in tomato and anchovies, as if making an Italian pot roast, produces a richly satisfying entree. Ms. Bloomfield is unabashedly fussy about every component of her dishes, and inspires us to be equally careful. She gives a $2 can of plum tomatoes the same treatment she'd give an $80 whole lobe of foie gras: Each one must be closely examined, its tough bits trimmed off, and any substandard specimens discarded.

Provided by Julia Moskin

Categories dinner, lunch, roasts, main course, side dish

Time 1h15m

Yield 6 servings as a side dish, 4 as an entree

Number Of Ingredients 9

Ingredients

1 head cauliflower (about 2 pounds), white, green or Romanesco
5 tablespoons olive oil, plus extra for drizzling
3 medium garlic cloves, thinly sliced
3 whole salt-packed anchovies, rinsed and filleted, or 5 to 6 anchovy fillets
3/4 teaspoon finely chopped rosemary leaves
1 1/2 cups drained whole canned tomatoes, trimmed of hard and unripe bits, diced
1/4 cup dry white wine, plus extra for cooking
3 dried pequin chiles, or 3 large pinches red pepper flakes
1 teaspoon flaky salt, like Maldon, or kosher salt

Steps:

Position a rack in the center of the oven and heat to 450 degrees.
Trim any wilted leaves and brown bits off the cauliflower, but leave healthy leaves. Put the cauliflower on its side on a cutting board. As if coring a tomato, core the base of the cauliflower: insert a small sharp knife about 1 inch into the base of the stem, make a circular cut to loosen the cone-shaped core, then pry it out and discard.
In a deep, heavy ovenproof pot (with a lid), large enough to hold the whole cauliflower, heat the oil over medium-high heat. Add the cauliflower cored side up; it should sizzle. Brown the exterior, turning it occasionally with tongs for even browning. This should take about 5 minutes; reduce the heat as needed to prevent scorching. Carefully turn over and brown the other side lightly, about 2 minutes.
Remove the cauliflower to a plate and add garlic, anchovies and rosemary to the pot. Stir until garlic is golden, about 30 seconds. Add tomatoes, white wine, chiles and salt. Stir well and bring to a simmer. Return cauliflower to pot, cored side down. Baste with the tomato liquid and pile some of the solids on top. Simmer, uncovered, 5 minutes to thicken the tomatoes.
Cover the pot, place in the oven and roast until tender, 30 to 45 minutes; a knife will go into the thick stems with almost no resistance. Check on the tomato sauce every 10 minutes or so; it should be punchy and intense but not too thick, so add a glug of wine if it seems to be getting too dry.
Transfer the cauliflower head to a serving plate or shallow bowl and cut in half, quarters or thick slices. Spoon on all the tasty stuff left in the pot. Add a drizzle of olive oil and a sprinkle of herbs. Serve immediately or at room temperature, passing salt and red pepper flakes at the table.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 424 milligrams, Sugar 5 grams

Tips:

Choose a firm, white cauliflower head for roasting.
Cut the cauliflower into florets of uniform size to ensure even cooking.
Toss the cauliflower florets in olive oil, salt, and pepper before roasting to enhance their flavor.
Roast the cauliflower at a high temperature (425°F) to caramelize the florets and create a slightly crispy texture.
Add sun-dried tomatoes, capers, and olives to the roasted cauliflower for a burst of Mediterranean flavor.
Garnish the roasted cauliflower with fresh herbs, such as parsley or cilantro, before serving.

Conclusion:

Roasted cauliflower with sun-dried tomatoes, capers, and olives is a delicious and versatile dish that can be enjoyed as a side dish, main course, or appetizer. It is a healthy and flavorful dish that is perfect for any occasion. The combination of roasted cauliflower, sun-dried tomatoes, capers, and olives creates a unique and satisfying flavor profile that is sure to please everyone at the table.