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Roasted Cauliflower with Almonds & Capers
Roasted Cauliflower with Almonds & Capers
- 1 head of cauliflower, cut into 1-inch florets
- 2 tablespoons extra virgin oil, plus extra for drizzling
- 3/4 teaspoon kosher salt
- 1/4 cup flat leaf parsley leaves- chopped
- 2 tablespoons capers, rinsed, drained and chopped
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup sliced almonds
- 3 heaping tablespoons Parmesan cheese, freshly grated
- Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper. In a medium bowl, gently toss the cauliflower florets with the 2 tablespoons olive oil. Season with salt. Spread the cauliflower on the baking sheet. Roast for 15 minutes, stirring halfway through.
- Remove the cauliflower from the oven and sprinkle with the Parmesan cheese. Place back in the oven for an additional 5 minutes.
- In a large bowl, mix together the parsley leaves, capers, red pepper flakes and sliced almonds. Set aside.
- Remove the cauliflower from the oven and add into the caper mixture making sure to scrape the melted cheese into the bowl. Mix gently and drizzle with some extra virgin olive oil before serving.
Equipment
- oven
- Baking Sheet
- Parchment Paper
- Medium bowl
- Large bowl
Ingredients
- 1 head cauliflower cut into 1-inch florets
- 2 tablespoons extra virgin oil plus extra for drizzling
- 3/4 teaspoon kosher salt
- 1/4 cup flat leaf parsley leaves chopped
- 2 tablespoons capers rinsed, drained and chopped
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup sliced almonds
- 3 tablespoons Parmesan cheese freshly grated
Instructions
- Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper. In a medium bowl, gently toss the cauliflower florets with the 2 tablespoons olive oil. Season with salt. Spread the cauliflower on the baking sheet. Roast for 15 minutes, stirring halfway through.
- Remove the cauliflower from the oven and sprinkle with the Parmesan cheese. Place back in the oven for an additional 5 minutes.
- In a large bowl, mix together the parsley leaves, capers, red pepper flakes and sliced almonds. Set aside.
- Remove the cauliflower from the oven and add into the caper mixture making sure to scrape the melted cheese into the bowl. Mix gently and drizzle with some extra virgin olive oil before serving.
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Hello, I'm Yvette
Well, hello there! Thank you for taking a look. I hope you stay awhile and revisit often. I’m Yvette, and the recipes you will find here are easy to follow from my home and world travels all with pics included. They are prepared with whole food, seasonal ingredients that nourish your body and will make your culinary experience smooth. Most are very easy and quick while some are nurtured with longer preparation time for a Sunday or holiday event.
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Yvette
Hi, I’m Yvette! I enjoy creating recipes that I love making for my family and friends, and I’m excited to share them with you. I also have a deep passion for traveling and experiencing the diverse cuisines of different places. Each location has its unique style and flavors, and I want to bring those to you through my recipes. Each journey opens my eyes to a tapestry of flavors and culinary traditions from around the globe. From the zesty spices of street food vendors to the rich aromas from local kitchens, every destination has its own story and unique palate. I’m excited to infuse these experiences into my recipes, inviting you to savor a taste of the world without leaving your home. So, settle in, choose a destination that captivates your heart, and let’s embark on a delightful culinary experience together as we explore new flavors and create unforgettable meals!
0 thoughts on “Roasted Cauliflower with Almonds & Capers”
you have such amazing presentation – this is one of my favorite recipe!!
Thank you so much!