Roasted Cauliflower With Jalapeño and Capers
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.
Ingredients
- 1 head (1 1/2 lbs) cauliflower 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
Directions
- Preheat the oven to 425°F (220°C).
- Scatter the cauliflower florets on a rimmed baking sheet in a single layer. 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.
- 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.
- Dump the roasted cauliflower into 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.