This is by far my new favorite way to make cauliflower! It’s savory and a tad spicy and I know you will love it too because it got a huge reaction when I posted it on Instagram (you follow me there, right?!) It’s a great side dish that goes with everything from tofu and tempeh and beans to any grain you have on hand like quinoa, millet or barley.
And it is super easy and quick to put together. What can be better than that?!
Roasted Cauliflower with Olives & Capers
- 1 head cauliflower
- 1 tablespoon sunflower or olive oil
- 1 teaspoon Aleppo pepper
- 1 teaspoon fresh lemon zest
- 1/2 teaspoon garlic powder
- Pinch of salt
- 12 pitted and sliced green olives (like castelvetrano)
- 1 tablespoon capers
- Freshly chopped parsley
Preheat the oven to 400. Line a sheet pan with parchment paper.
Cut the cauliflower into florets, trying to get flat sides so there is surface area for roasting. Toss with oil, Aleppo pepper, lemon zest, garlic powder, and salt.
Roast for 30 to 35 minutes, until brown and tender.
Toss with olives, capers and parsley. Enjoy!