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Roast cauliflower with caper dressing New-recipe-icon

Cooking cauliflower this way gives it a richness that's balanced by the dressing. A great side dish for a roast dinner and it also works as a vegetarian main

  • Prep: 20 mins
    Cook: 40 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 112
  • Carbohydrates 4
  • Saturated Fat 5
  • Sugar 3
  • Protein 2
  • Fat 9
  • Fibre 2
  • Salt 0.7

Nutrition per serving

  • Calories 112
  • Carbohydrates 4
  • Saturated Fat 5
  • Sugar 3
  • Protein 2
  • Fat 9
  • Fibre 2
  • Salt 0.7

Ingredients

  • 1 medium cauliflower, leaves trimmed and reserved
  • 50g butter, softened
  • 1 tbsp olive oil
  • 4 tbsp capers
  • 2 tbsp chopped parsley
  • 1 lemon, zested and juiced

Tip

Use cauliflower leaves
If you haven’t tried cauliflower leaves before, they have lots of crunch and are full of flavour. Using the leaves also cuts down on waste.

Method

  1. Heat oven to 190C/170C fan/gas 5. Scatter the cauliflower leaves into a small roasting tin, then sit the cauliflower in the middle. Rub over the butter, sprinkle with some salt and roast for 20 mins.

  2. Reduce the temperature to 160C/140C/gas 3 and cook the cauliflower for 20 mins more, basting with butter. Add the oil, capers, parsley and lemon zest and juice to the hot butter and spoon over the cauliflower a few times before serving – it will soak up the dressing flavour. When you’re ready to serve, cut into wedges and serve with the crisp leaves.

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