Roasted Cauliflower with Lemon Zest, Parsley, Capers, and Jalapeño

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.
  • Malva Pudding

    Malva Pudding

    Malva pudding is a popular South African delicacy recognized for its sweet, spongy texture and caramelized crust. It is usually served warm with custard or ice cream. Malva Pudding’s charm resides in the sauce, which is poured over the cooked cake and soaks in to create a delightfully moist dessert. Here’s how you create it:…


  • Beef Veggie Stew

    Beef Veggie Stew

    Beef and vegetable stew is a substantial, warming meal ideal for chilly weather. It blends delicate beef pieces with a variety of veggies in a thick and delicious broth. This one-pot supper is both healthful and filling, and it gets even better as the flavors combine over time. Here’s how you create it: Ingredients Instructions…


  • Freshly Baked Dinner Rolls

    Freshly Baked Dinner Rolls

    Who can resist soft dinner rolls straight from the oven? These dinner rolls come up fluffy and golden, with a tinge of sweetness. Brush heated buns with melted butter right before serving. Ingredients Instructions 1. Activate the Yeast: 2. Mix the Dough: 3. Knead the Dough: 4. First Rise: 5. Shape the Rolls: 6. Second…


Leave a Comment

Rate This Recipe!