Ingeredients:
1 head cauliflower, quartered, cored, and cut into bite-size florets
3 to 4 tablespoons extra-virgin olive oil, plus extra for drizzling
Salt and freshly cracked pepper
1 lemon
1 large handful fresh parsley (about 1/2 cup/25 g), roughly chopped
1 tablespoon capers
1 jalapeño, seeded and thinly sliced
Flaky sea salt
for serving
Instructions:
Preheat the oven to 425°F (220°C). Spread the cauliflower on a baking sheet in a single layer. Drizzle with the oil, season generously with salt and pepper, and toss to coat. Roast the cauliflower, tossing the florets halfway through, until they are deep golden and crispy, 30 to 35 minutes total.
While the cauliflower is roasting, use a vegetable peeler to peel 3 strips of zest from the lemon. Cut each strip crosswise into very thin slices. Cut the lemon in half, reserving one half and storing the other for another use.
Transfer the roasted cauliflower to a serving bowl. Top it with the parsley, capers, jalapeño, and sliced lemon zest. Squeeze the mixture with the lemon half and drizzle it with more oil. Toss to coat all of the ingredients, and sprinkle with a pinch or two of the flaky salt.
Recipe Card
Roasted Cauliflower with Lemon Zest, Parsley, Capers, and Jalapeño
Ingredients
- 1 head cauliflower quartered, cored, and cut into bite-size florets
- 3 to 4 tablespoons extra-virgin olive oil plus extra for drizzling
- Salt and freshly cracked pepper
- 1 lemon
- 1 large handful fresh parsley about 1/2 cup/25 g, roughly chopped
- 1 tablespoon capers
- 1 jalapeño seeded and thinly sliced
- Flaky sea salt
- for serving
Instructions
- Preheat the oven to 425°F (220°C). Spread the cauliflower on a baking sheet in a single layer. Drizzle with the oil, season generously with salt and pepper, and toss to coat. Roast the cauliflower, tossing the florets halfway through, until they are deep golden and crispy, 30 to 35 minutes total.
- While the cauliflower is roasting, use a vegetable peeler to peel 3 strips of zest from the lemon. Cut each strip crosswise into very thin slices. Cut the lemon in half, reserving one half and storing the other for another use.
- Transfer the roasted cauliflower to a serving bowl. Top it with the parsley, capers, jalapeño, and sliced lemon zest. Squeeze the mixture with the lemon half and drizzle it with more oil. Toss to coat all of the ingredients, and sprinkle with a pinch or two of the flaky salt.
-
🌿 Why Gardeners Use Lemon Juice on Snake Plants (And Whether It Actually Works)
🌿 Why Gardeners Use Lemon Juice on Snake Plants (And Whether It Actually Works) Snake plants have earned their reputation as one of the most resilient houseplants in the world. Known scientifically as Dracaena trifasciata, these striking plants (formerly called Sansevieria) thrive on neglect, tolerate low light, and survive irregular watering. But recently, a surprising…
-
🌿 How I Boosted Snake Plant Growth Using Simple Liquid Fertilizer (Beginner-Friendly Growth Hack)
🌿 How I Boosted Snake Plant Growth Using Simple Liquid Fertilizer (Beginner-Friendly Growth Hack) If your snake plant looks healthy but just won’t grow… you’re not alone. For months, my plant stayed the same size. No new leaves. No pups. Just sitting there looking “fine” but not thriving. Then I tried one simple liquid fertilizer…
-
How I Encouraged Kalanchoe Blooms Using a Simple Sugar Feeding Trick 🌸✨
How I Encouraged Kalanchoe Blooms Using a Simple Sugar Feeding Trick 🌸✨ A Natural Fertilizer Hack for Bigger, Brighter Indoor Flowers 🌿 Meet the Beautiful Kalanchoe If you grow Kalanchoe blossfeldiana, you already know how stunning it can be when it’s covered in clusters of vibrant blooms. This popular indoor flowering plant is loved for…