Roasted Cauliflower + Lemon, Capers Parsley

Serves 4 | Prep Time: 10 minutes | Cook Time: 20 minutes

In the culinary world the flavors of lemon, capers and parsley is called grenobloise – or from Grenoble. A sauce usually served with fish and chicken. This a fantastic vegetable preparation that’s effortless and delicious. Serve alongside some grilled shrimp or sausages, a side of olives and perhaps some Reisling 🤔 for a classic Mediterranean meal.

Ingredients

Extra virgin olive oil\; for roasting
1 head cauliflower, cut into florets (about 1-1/2inch pieces)
2 gloves garlic, thinly sliced
2 tablespoons capers, roughly chopped
2 anchovies, minced
¼ cup chopped parsley
Juice and zest of 1 lemon
¼ cup extra virgin olive oil

Chef Tips

Look for cheddar or purple cauliflower to add lots of color to this dish. I also like throwing in handfuls of kale while the cauliflower is roasting to for added variety.

Preparation

Step 1

Preheat oven to 475F. Line a baking tray with parchment paper. Place the cauliflower on the tray and drizzle with some olive oil to coat. Season with salt. Roast for about 15 minutes.

Step 2

Meanwhile, mix together the capers, anchovies, lemon and olive oil. Set aside.

Step 3

After 15 minutes add in the slice garlic and toss to distribute along the cauliflower; roast for another 5 minutes. Remove from the oven and place into a rimmed plate. Spoon the sauce all over and enjoy.