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
![](https://bigzazoo.com/wp-content/uploads/2024/02/99f8f6b5-90b6-41db-a15e-fdf94e735c3d-500x500.jpg)
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.
-
Zesty Lemon Meringue Pie Cannolis
These Zesty Lemon Meringue Pie Cannolis are a delightful twist on the traditional cannoli, blending a refreshing lemon filling with a crispy, flaky pie crust shell. Perfect for warm-weather gatherings, this dessert is as light and zesty as it is sweet and decadent. The combination of lemon curd, marshmallow fluff, and whipped topping creates a…
-
Best Sweet and Sour Sauce
Sweet and sour sauce is a beloved classic in many cuisines, especially in Asian-inspired dishes. This Best Sweet and Sour Sauce recipe balances sweetness and tanginess perfectly, delivering a vibrant and delicious flavor that can transform any meal. Whether you’re drizzling it over crispy chicken, using it as a dipping sauce for egg rolls, or…
-
The Papaya Tree: A Versatile Gem for Your Home Garden
In the world of home gardening, few plants are as rewarding and easy to grow as the papaya tree. Known for its rapid growth, year-round fruit production, and low maintenance requirements, the papaya tree is a wonderful addition to any backyard garden. Whether you’re looking for a tropical aesthetic, fresh and nutritious fruit, or a…