Whole Roasted Cauliflower with Olive Oil and Capers
Elevate your vegetable game with this stunning Whole Roasted Cauliflower with Olive Oil and Capers—a show-stopping centerpiece that’s as delicious as it is nutritious! This recipe transforms a humble head of cauliflower into a golden, caramelized masterpiece with a simple yet flavor-packed olive oil and caper dressing. Roasting the cauliflower whole ensures a tender interior and irresistibly crispy edges, beautifully complemented by the tangy brightness of lemon juice, briny capers, and fresh parsley. Perfect for entertaining or as a hearty side dish, this vegan and gluten-free recipe comes together with minimal prep and delivers maximum flavor. Serve it sliced into wedges or whole for a dramatic presentation that’s sure to impress!
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Recipe Information
Ingredients
- 1 whole cauliflower
- 4 tablespoons olive oil
- 2 tablespoons capers
- 3 garlic cloves, minced
- 2 tablespoons lemon juice
- 2 tablespoons parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
Remove the leaves and trim the stem of the cauliflower so it can sit flat, but be careful not to cut too deep into the core, as the florets need to stay attached.
Place the cauliflower on the prepared baking sheet and drizzle with 2 tablespoons of olive oil. Use your hands to rub the oil all over the cauliflower, including the bottom. Sprinkle with salt and pepper.
Cover the cauliflower loosely with aluminum foil and roast in the preheated oven for 40 minutes.
While the cauliflower is roasting, prepare the olive oil and caper dressing. In a small bowl, mix the remaining 2 tablespoons of olive oil, capers, minced garlic, lemon juice, and chopped parsley. Set aside.
After 40 minutes, remove the foil from the cauliflower and roast for an additional 20 minutes, or until the cauliflower is golden brown and tender when pierced with a knife.
Remove the cauliflower from the oven and transfer it to a serving platter.
Drizzle the olive oil and caper dressing over the top of the roasted cauliflower. Slice into wedges or serve whole, garnished with extra parsley if desired.
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2892 mg | 126% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 18.0 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1919 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
