Time: 30 min.
Complexity: easily
Servings: 4

Roasted cauliflower is loved for its pleasant nutty flavor and versatility. It pairs beautifully with many combinations of herbs and spices, yet remains a low-calorie side dish. Red tomatoes and fresh herbs will decorate it in the colors of the Italian flag, and if your family isn't a fan of capers, feel free to omit them. The flavor won't be affected.

Ingredients:

• 1 small head cauliflower, cut into medium florets (about 4 cups)
• 0.5 cups grape tomatoes, halved
• 3 tablespoons extra-virgin olive oil
• 1 tbsp. capers, dried
• 2 cloves garlic, thinly sliced
• A quarter of a lemon
• 2 tbsp chopped fresh parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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cauliflower, grape tomatoes, capers, lemon

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Preparation:

Step 1
• Position a rack on the top shelf of the oven and preheat the oven to 190°C.
Step 2
• Combine the cauliflower, tomatoes, olive oil, capers, 1/2 teaspoon salt, a few grinds of black pepper, and garlic on a baking sheet. Roast until the cauliflower is browned in spots and tender, stirring halfway through, about 20 minutes. Drizzle with lemon juice and sprinkle with parsley. Serve warm.

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