Easy Whole Roasted Cauliflower with Lemon and Capers
1
Points®
Temps total: 45 min • Préparation: 10 min • Cuisson: 35 min • Portions: 8 • Difficulté: Facile
Present your guests with a whole roasted cauliflower for a meal that’s sure to impress.
Ingrédients
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)
Capers
1 tbsp(s), rinsed and drained
Table salt
¼ tsp(s)
Instructions
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
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