Roasted cauliflower has been the darling of the veggie world for a while. But this version goes beyond with jalapeno peppers, capers, lemon zest, and parsley. Think of it as roasted cauliflower 2.0.
You probably already know that cauliflower, simply roasted with olive oil, salt, and pepper, makes for a pretty darn good side dish. But we betcha didn’t know that the simple act of tossing in some lemon zest, parsley, capers, and jalapeño turns that reliable vegetable into something truly and respectfully spectacular. So much so that kids are even raving about this vegetable side dish. Swear.–Angie Zoobkoff
Roasted Cauliflower with Jalapeno and Capers
- Quick Glance
- 15 M
- 50 M
- Serves 4 to 6
- 1 head cauliflower (1 1/2 lbs), quartered, cored, and cut into bite-size florets
- 3 to 4 tablespoons extra-virgin olive oil, plus extra for drizzling
- Coarse sea salt and freshly cracked black pepper
- 1 lemon, preferably organic
- 1 handful fresh parsley, roughly chopped
- 1 tablespoon capers, drained
- 1 jalapeño, seeded and thinly sliced
- 1. Preheat the oven to 425°F (220°C).
- 2. Scatter the cauliflower florets on a rimmed baking sheet in a single layer. [If you find that your florets don’t fit easily in a single layer on one baking sheet, use 2 baking sheets so you can keep the cauliflower in a loose single layer. Trust us. A heap of cauliflower will end up steamed and soggy rather than beautifully browned and caramelized.] Drizzle the cauliflower with the oil, season generously with salt and pepper, and toss to coat. Roast the cauliflower, tossing the florets halfway through, until deeply golden and crisp, 30 to 35 minutes total.
- 3. While the cauliflower is roasting, use a microplane to zest some of the lemon or use a vegetable peeler to peel 3 strips of zest and cut each strip crosswise into very thin slices. Cut the lemon in half, reserving 1/2 for this recipe and reserving the other half for another use.
- 4. 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. Gently toss to coat everything with the oil and lemon and sprinkle with a pinch or two of salt.