Roasted Cauliflower With Caper Vinaigrette Recipes

ROASTED CAULIFLOWER WITH LEMON-CAPER VINAIGRETTE

Roasted Cauliflower with Lemon-Caper Vinaigrette image

Cauliflower shows no signs of losing steam as the "it" vegetable, as folks can't seem to get enough of its mild, slightly nutty flavor. To help you work more cauliflower into your daily life, here we offer 4 delicious-and fast-ways to enjoy it. We speed up the process of roasting the florets by going under the broiler; it takes only 10 minutes for the cauliflower to cook to tenderness and develop a delicious bit of browning. Be sure to use small florets as indicated; larger ones will take much longer to cook.

Provided by Robin Bashinsky

Yield Serves 4 (serving size: about 1 cup)

Number Of Ingredients 9

Ingredients

5 cups small cauliflower florets
3 tablespoons extra-virgin olive oil, divided
1 tablespoon chopped fresh thyme
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 1/2 teaspoons chopped drained capers
1 teaspoon Dijon mustard
1/2 teaspoon black pepper
1/4 teaspoon kosher salt

Steps:

Preheat broiler to high. Combine cauliflower, 1 1/2 tablespoons oil, and thyme in a large bowl. Spread cauliflower mixture in a single layer on a foil-lined baking sheet. Broil 8 to 10 minutes or until browned and tender, stirring once after 4 minutes.
Combine remaining 1 1/2 tablespoons oil, rind, juice, capers, mustard, pepper, and salt in a large bowl, stirring with a whisk. Add roasted cauliflower; toss to coat.

Nutrition Facts : Calories 132, Carbohydrate 8 g, Cholesterol 0.0 mg, Fat 10.9 g, Fiber 3 g, Protein 3 g, SaturatedFat 1.7 g, Sodium 216 mg, Sugar 3 g

ROASTED CAULIFLOWER WITH CRISPY CAPERS

Roasted Cauliflower with Crispy Capers image

Cook capers until they pop and crisp up, then serve them over roasted cauliflower.

Provided by Food Network Kitchen

Time 40m

Yield 8

Number Of Ingredients 5

Ingredients

2 heads cauliflower, trimmed and cut into florets
1/3 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 cup drained jarred capers in brine
1/4 cup roughly chopped fresh parsley

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.

ROAST CAULIFLOWER WITH CAPER DRESSING

Roast cauliflower with caper dressing image

Cooking cauliflower this way gives it a richness that's balanced by the dressing. A great side dish for a roast dinner and it also works as a vegetarian main

Provided by Tom Kerridge

Categories Dinner, Main course, Side dish, Vegetable

Time 1h

Number Of Ingredients 6

Ingredients

1 medium cauliflower , leaves trimmed and reserved
50g butter , softened
1 tbsp olive oil
4 tbsp capers
2 tbsp chopped parsley
1 lemon , zested and juiced

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.

Nutrition Facts : Calories 112 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.7 milligram of sodium

ROASTED RED PEPPERS AND CAULIFLOWER WITH CAPER VINAIGRETTE

Roasted Red Peppers and Cauliflower with Caper Vinaigrette image

Provided by Shelley Wiseman

Categories Side Roast Buffet Lemon Cauliflower Bell Pepper Healthy Vegan Capers Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 12 servings

Number Of Ingredients 5

Ingredients

4 red bell peppers
2 heads cauliflower, trimmed and cut into 2-inch florets
3/4 cup extra-virgin olive oil, divided
3 tablespoons fresh lemon juice
1/4 cup large capers (not salted), drained and rinsed

Steps:

Toss cauliflower with 1/4 cup oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl, then divide between two 4-sided sheet pans. Roast cauliflower, turning it and switching position of pans halfway through, until just tender and browned in spots, about 20 minutes total.
While cauliflower roasts, whisk together lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large serving bowl, then add remaining 1/2 cup oil in a slow stream, whisking. Finely chop about 1 tablespoon capers, then whisk chopped and whole capers into vinaigrette. Add warm cauliflower and peppers and toss to coat. Serve at room temperature.

WHOLE ROASTED CAULIFLOWER WITH OLIVE OIL AND CAPERS

Whole Roasted Cauliflower With Olive Oil and Capers image

Make and share this Whole Roasted Cauliflower With Olive Oil and Capers recipe from Food.com.

Provided by dicentra

Categories Cauliflower

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 head cauliflower, green leaves discarded
1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 tablespoon fresh lemon juice
1 tablespoon drained small caper (packed in brine)
1/4 teaspoon black pepper
2 cups loosely packed fresh flat-leaf parsley sprigs

Steps:

Put oven rack in middle position and preheat oven to 450°F Lightly oil a 9-inch pie plate or square baking dish.
Core cauliflower, leaving head intact, then discard core and put cauliflower head in pan.
Drizzle 2 tablespoons olive oil over top of cauliflower and sprinkle with 1/2 teaspoon salt. Bake until tender, 1 to 1 1/4 hours. Transfer to a serving dish.
Whisk together lemon juice, capers, pepper, and remaining 1/2 teaspoon salt in a small bowl, then whisk in remaining 1/4 cup oil.
Surround cauliflower with parsley sprigs and drizzle cauliflower and parsley with dressing.

Nutrition Facts : Calories 113.8, Fat 10.3, SaturatedFat 1.4, Sodium 352.9, Carbohydrate 5, Fiber 2.4, Sugar 1.9, Protein 1.9

ROASTED CAULIFLOWER AND CAPERS

Roasted Cauliflower and Capers image

Roasted cauliflower shares a plate with olives and stuffed peppers for a tasty appetizer that's simple to make.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Yield Makes about 6 cups

Number Of Ingredients 5

Ingredients

2 large heads cauliflower, (about 4 pounds total), cut into florets
1/3 cup salt-packed capers, rinsed
6 tablespoons extra-virgin olive oil, plus more for drizzling
Coarse salt
1 tablespoon coarsely chopped or very small whole fresh marjoram leaves

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.

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