Roasted Cauliflower + Lemon, Capers Parsley

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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.


  • 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. 


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.