Emulsifier Free Roasted Cauliflower with Lemon and Capers
Total time40 min
Prep time10 min
Cook time30 min
4.7(11)
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Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lb), cut into 1 ½-inch florets
- 3 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp capers, drained
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp lemon zest
- 1 tbsp fresh flat-leaf parsley, roughly chopped
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 450°F (230°C) and position a rack in the lower third. Place a large rimmed baking sheet in the oven while it preheats.
- 2
In a large bowl, toss the cauliflower florets with the olive oil, salt, and black pepper until evenly coated.
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