Vegan Roasted Cauliflower with Lemon and Capers

Total time40 min

Prep time10 min

Cook time30 min

Vegan Roasted Cauliflower with Lemon and Capers

Golden, deeply caramelized cauliflower is the star here, roasted hot and fast on a preheated sheet pan so the edges turn crisp and charred while the centers stay tender. Briny capers get scattered in for the last few minutes of roasting, crisping up just enough to add pops of salty flavor throughout. A finishing toss with fresh lemon juice, lemon zest, and chopped parsley brightens everything up, and a pinch of red pepper flakes brings a little heat if you want it. It's a simple, plant-forward side dish that comes together with basic pantry staples and a hot oven — no fuss, just great texture and bold flavor. This one slots easily into a vegan spread, whether you're serving it alongside grains, beans, or a big green salad.

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Ingredients

4 servings

1 large head cauliflower (about 2 lb), cut into 1 ½-inch florets
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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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