Yield 4-6 servings Number Of Ingredients 8 Steps:
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.
Time 40m Yield 6 to 8 servings Number Of Ingredients 9 Steps:
Position 2 oven racks in the upper and lower thirds of the oven and preheat the oven to 450 degrees F. Line two baking sheets with parchment paper. Cut the florets off of the cauliflower heads and cut into 1/2-inch pieces; put into a large bowl. Add 1/3 cup of the olive oil and toss to coat. Spread the florets out evenly on the 2 prepared baking sheets, without overlapping, and sprinkle with 1 teaspoon salt and a few grinds of pepper between the two baking sheets. Roast the cauliflower until charred in spots and tender when pierced with a knife, 22 to 24 minutes. Meanwhile, combine the capers and garlic in a food processor and pulse until finely chopped. Add the parsley, scallions, lemon zest and juice and continue to pulse until the leaves are coarsely chopped. With the machine running, pour in the remaining 1/2 cup olive oil and process until the mixture forms a loose pesto–like consistency. Season with a pinch of salt to taste. Transfer the cauliflower to a serving platter and the herb-caper sauce to a small serving bowl or ramekin. Serve the cauliflower with dollops of the sauce.
Time 25m Yield 4 Number Of Ingredients 8 Steps:
Place cauliflower into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain. Mix olive oil, lemon juice, 1 teaspoon lemon zest, capers, anchovy paste, salt, and pepper together in a bowl. Reserve remaining lemon zest for another use. Place cauliflower in a bowl and pour dressing over top. Add Parmesan cheese and thyme; mix until completely coated.
Time 35m Yield 4 servings. Number Of Ingredients 9 Steps:
Preheat oven to 425°. Place cauliflower in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil and toss to coat. Roast 20-25 minutes or until golden brown and tender, stirring occasionally., In a small bowl, combine remaining ingredients; stir in remaining oil. Transfer cauliflower to a large bowl; drizzle with herb mixture and toss to combine.
Time 55m Number Of Ingredients 8 Steps:
Preheat oven to 450 degrees. Toss together cauliflower, onion, capers, and 2 tablespoons oil. Season with salt and pepper.Spread vegetables in a single layer on a rimmed baking sheet. Roast, stirring halfway through, until cauliflower is tender and browned, about 40 minutes. Meanwhile, bring a large pot of salted water to a boil. Addpasta, and cook until al dente, according to package instructions. Drain. Toss hot pasta with remaining 2 tablespoons oil, the parsley,and lemon zest. Add cauliflower mixture, and season with salt and pepper. Gently toss to combine.
Time 30m Yield 1 Cauliflower, 8 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 475. Line rimmed baking sheet or roasting pan with aluminum foil. Trim stem of cauliflower base so it will sit flat (do not remove core or florets will break apart). Place in prepared pan. Brush 1 tablespoon of oil over cauliflower florets; roast 15 minutes. Rotate pan in oven; roast until gold brown, 15 to 20 minutes more(leave in a few minutes longer if you prefer your vegetables extra tender). Meanwhile, combine lemon zest, parsley, lemon juice, capers and remaining 1 tablespoon of oil in small bowl. Set aside. Transfer roasted cauliflower to serving plate; brush with lemon oil mixture all over cauliflower. Sprinkle with salt and cut into eight pieces.
More about “roasted cauliflower with lemon zest parsley capers and jalapeno recipes”
Time 1h Number Of Ingredients 6 Steps:
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. 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.
