Photo of Easy Whole Roasted Cauliflower with Lemon and Capers by WW

Easy Whole Roasted Cauliflower with Lemon and Capers

Points® value
Total Time
45 min
10 min
35 min
Present your guests with a whole roasted cauliflower for a meal that’s sure to impress.


Uncooked cauliflower

2 pound(s), green leaves discarded (1 large head)

Olive oil

2 tbsp(s), divided

Lemon zest

1 tbsp(s)

Fresh parsley

1 tbsp(s), chopped

Fresh lemon juice

1 tbsp(s)


1 tbsp(s), rinsed and drained

Table salt

¼ tsp(s)


  1. Preheat oven to 475°F. Line a rimmed baking sheet or roasting pan with aluminum foil.
  2. Trim stem of cauliflower base so it will sit flat; place in prepared pan. Brush 1 Tbsp oil all over cauliflower florets; roast 15 minutes. Rotate pan in oven; roast until golden brown, 15 to 20 minutes more (leave in a few minutes more if you prefer your vegetables extra tender).
  3. Meanwhile, combine lemon zest, parsley, lemon juice, capers and remaining 1 Tbsp oil in a small bowl; set aside.
  4. Transfer roasted cauliflower to a serving plate; brush oil mixture all over cauliflower. Sprinkle with salt; cut into eight pieces and serve.
  5. Serving size: 1/8th of cauliflower


When trimming cauliflower, do not remove core or the florets will break apart.