Roasted cauliflower with capers and chili pepper

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 249, total fat 24 G., saturated fats 6 G., proteins 3 G., carbohydrates 8 G., fiber 3 G., cholesterol 15 mg, sodium 293 mg, sugar 3 G.

Roast cauliflower florets in the oven and, to infuse them with a whole range of flavors, dress them with hot, fragrant olive oil, capers, and Fresno pepper. Serve as a side dish with any meat, poultry, or fish dish.

The recipes use measuring containers with the following volumes:
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.

Ingredients for the recipe:

1 head of cauliflower
5 tablespoons extra-virgin olive oil
2 tbsp capers
1 Fresno pepper, thinly sliced
1/4 cup white wine
2 tbsp chilled butter

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 200°C.
Cut the cauliflower into florets, removing the central stem. Toss the florets with 3 tablespoons of olive oil on a baking sheet, season with salt and pepper. Roast until the cauliflower is tender, about 30 minutes.

Sauté the capers and chili peppers in a hot skillet with the remaining 2 tablespoons of olive oil for 1 minute. Add the wine and cook until reduced by half, about 1 minute. Add the butter and season with salt and pepper. Add the cauliflower and toss to coat with the herb oil.

Categories:

recipe / Oven / Dinner party / Calorie content of prepared meals / Main courses / Side dishes / Cabbage dishes / Main courses with cabbage / Cauliflower dishes / Food Network - recipes

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