Italian Roasted Cauliflower

You thought cauliflower was boring? Think again.
By Rachael Ray Every Day ,

Photography by Bobbi Lin

Recipe by Liz Dinsmore

Start to Finish

30 minutes




  • 8 cups cauliflower florets

  • 4 tbsp. olive oil

  • 1 tbsp. drained capers

  • 1/2 tsp. crushed red pepper

  • 1 tbsp. red wine vinegar

  • 1 clove garlic, grated

  • 1 cup coarsely chopped parsley and mint

  • Lemon wedges


On rimmed baking sheet, toss cauliflower with 1 tbsp. oil, capers, and crushed red pepper; season. Roast at 425° until cauliflower is tender and browned in spots, about 20 minutes. In small bowl, whisk remaining 3 tbsp. oil with vinegar and garlic; season dressing. Toss cauliflower with dressing and herbs. Serve with lemon wedges. 

Nutrition Information

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