Carrot Logo

Whole Roasted Cauliflower with Lemon and Capers

Veggies Done Right
Print Recipe
Whole Roasted Cauliflower with Lemon and Capers
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Meal Type Dinner, Lunch
Main Ingredient Veggies
Servings
people
Ingredients
Meal Type Dinner, Lunch
Main Ingredient Veggies
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat oven to 475ºF. Line rimmed baking sheet or roasting pan with aluminum foil.
  2. Trim stem of cauliflower base so it will sit flat (do not remove core or the florets will break apart); place in prepared pan. Brush 1 tbsp. oil all over cauliflower florets; roast 15 minutes. Rotate pan in oven; roast until golden brown, 15 to 20 minutes more (leave in a few minutes longer if you prefer your vegetables extra tender).
  3. Meanwhile, combine lemon zest, lemon juice, capers and remaining 1 tbsp. oil in small bowl, set aside.
  4. Transfer roasted cauliflower to serving plate; brush with lemon-oil mixture all over cauliflower. Sprinkle with salt and cut into eight pieces.
  5. Serving Size = 1/8 Head of Cabbage for 50 calories 1/4 Head of Cabbage for 100 calories
Share this Recipe

Leave a Reply

  • (will not be published)