Roasted Cauliflower with Crispy Capers
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 146, total fat 13 G., saturated fats 2 G., proteins 3 G., carbohydrates 7 G., fiber 3 G., cholesterol 0 mg, sodium 357 mg, sugar 3 G.
Calories 146, total fat 13 G., saturated fats 2 G., proteins 3 G., carbohydrates 7 G., fiber 3 G., cholesterol 0 mg, sodium 357 mg, sugar 3 G.
Saute capers in olive oil until crispy, creating a delicious topping for roasted cauliflower that adds a lovely crunch and a tangy kick. It makes a wonderful light vegetable side dish for any meal.
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.
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:
- 2 heads of cauliflower, cut into florets
- 1/3 cup + 2 tablespoons extra-virgin olive oil
- 1/4 cup capers, drain the brine
- 1/4 cup chopped fresh parsley
We recommend
Recipes with similar ingredients: cauliflower, capers
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- In a large bowl, toss the cauliflower with 1/3 cup olive oil and season generously with salt and pepper, coating well. Arrange on two rimmed baking sheets. Roast until tender, tossing once or twice, about 30 minutes.
- In a small skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the capers and cook until crisp, about 1 minute. Spread the capers in the oil evenly over the cauliflower, sprinkle with parsley, and toss to coat. Season with salt and pepper to taste.
Categories:
Similar recipes
