Whole Roasted Cauliflower With Olive Oil Capers Recipes

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WHOLE ROASTED CAULIFLOWER WITH OLIVE OIL AND CAPERS



Whole Roasted Cauliflower With Olive Oil and Capers image

Make and share this Whole Roasted Cauliflower With Olive Oil and Capers recipe from Food.com.

Provided by dicentra

Categories     Cauliflower

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

1 head cauliflower, green leaves discarded
1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 tablespoon fresh lemon juice
1 tablespoon drained small caper (packed in brine)
1/4 teaspoon black pepper
2 cups loosely packed fresh flat-leaf parsley sprigs

Steps:

  • Put oven rack in middle position and preheat oven to 450°F Lightly oil a 9-inch pie plate or square baking dish.
  • Core cauliflower, leaving head intact, then discard core and put cauliflower head in pan.
  • Drizzle 2 tablespoons olive oil over top of cauliflower and sprinkle with 1/2 teaspoon salt. Bake until tender, 1 to 1 1/4 hours. Transfer to a serving dish.
  • Whisk together lemon juice, capers, pepper, and remaining 1/2 teaspoon salt in a small bowl, then whisk in remaining 1/4 cup oil.
  • Surround cauliflower with parsley sprigs and drizzle cauliflower and parsley with dressing.

Nutrition Facts : Calories 113.8, Fat 10.3, SaturatedFat 1.4, Sodium 352.9, Carbohydrate 5, Fiber 2.4, Sugar 1.9, Protein 1.9

ROASTED CAULIFLOWER WITH CRISPY CAPERS



Roasted Cauliflower with Crispy Capers image

Cook capers until they pop and crisp up, then serve them over roasted cauliflower.

Provided by Food Network Kitchen

Time 40m

Yield 8

Number Of Ingredients 5

2 heads cauliflower, trimmed and cut into florets
1/3 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 cup drained jarred capers in brine
1/4 cup roughly chopped fresh parsley

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the cauliflower in a large bowl with 1/3 cup oil and a generous sprinkle of salt and pepper until well coated. Spread out onto 2 rimmed baking sheets. Roast until tender, stirring once or twice, about 30 minutes.
  • Heat the remaining 2 tablespoons oil in a small skillet over medium-high heat. Add the capers and cook just until they burst and crisp, about 1 minute. Evenly pour over the cauliflower, add the parsley and toss to coat. Season with additional salt and pepper.

ROASTED CAULIFLOWER WITH CAPER VINAIGRETTE



Roasted Cauliflower with Caper Vinaigrette image

Provided by Anne Burrell

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 head cauliflower
Extra-virgin olive oil
Kosher salt
1/4 cup capers
1 clove garlic, smashed
1/4 cup red wine vinegar
1 bunch fresh parsley, coarsely chopped
1/4 cup golden raisins

Steps:

  • Preheat the oven to 400 degrees F.
  • To prepare the cauliflower, pull and cut off the green leaves. Cut the head in half from the top to the bottom. Cut out the core, and then cut the top into smaller pieces leaving some stem attached. You want bite-sized florets that look like little trees of cauliflower.
  • Toss the cauliflower with olive oil and salt and place in the oven. Roast the cauliflower for 20 minutes.
  • While the cauliflower is roasting, puree the capers, garlic, vinegar, and parsley in a food processor. While the machine is running, drizzle in 1/4 cup olive oil. Taste and season with salt, if needed.
  • Toss the roasted cauliflower with the vinaigrette and sprinkle with the raisins.

CAULIFLOWER WITH CAPERS, BLACK OLIVES AND CHILES



Cauliflower With Capers, Black Olives and Chiles image

This bold-flavored cauliflower dish is a perfect riposte to winter blues. It combines three sunny Mediterranean flavors with white and wintry cauliflower, which is brightened hardily. It all takes under half an hour, because the only real cooking is boiling the cauliflower, and the rest is just letting the olives, capers, chiles and some garlic and lemon get acquainted.

Provided by Tamar Adler

Time 25m

Yield Serves 4-6

Number Of Ingredients 9

About 1 pound of cauliflower
1/2 cup pitted black olives, coarsely chopped
1 heaped tablespoon salt-packed capers, rinsed and drained
2 tablespoons finely chopped flat-leaf parsley
Grated zest and juice of a lemon
Sea salt
Pinch of crushed red-chile pepper
2 garlic cloves, crushed and chopped
1/3 cup olive oil, preferably a deep-flavored oil from Italy or Greece

Steps:

  • Trim the cauliflower, and break the head apart into florets.
  • On a chopping board, combine the olives, capers, parsley and lemon zest, and chop together to mix well.
  • Bring a pot of water large enough to hold the cauliflower to a rolling boil. Add a big pinch of salt, and when it returns to a boil, add the florets. Cook until the florets are just barely tender, about 6 minutes.
  • Meanwhile, in a skillet large enough to hold all the ingredients, warm the chile flakes and the garlic in the oil over medium-low heat until hot, about 3 or 4 minutes. The chile and garlic should be starting to melt in the oil, rather than sizzling and browning. Stir in the lemon juice, and cook for another 2 minutes, then add the olive-caper mix, give it a stir, take it off the heat and set aside.
  • Drain the cauliflower well, shaking the colander. Combine the cauliflower with the olive-caper dressing in the skillet, and set the skillet back on medium heat. Warm it up to serving temperature, taste to make sure the seasoning is right and serve.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 258 milligrams, Sugar 2 grams, TransFat 0 grams

ROASTED CAULIFLOWER WITH CAPER BROWN BUTTER



Roasted Cauliflower with Caper Brown Butter image

Turn boring cauliflower into a delicious side when you top it with a caper and garlic brown butter. I like to cut my cauliflower into slices instead of florets, so there is more flat surface area for roasting and the topping doesn't slide off.

Provided by France C

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 35m

Yield 4

Number Of Ingredients 6

1 medium head cauliflower
3 tablespoons olive oil
¼ cup salted butter
1 clove garlic, minced
2 tablespoons coarsely chopped capers
¼ teaspoon lemon-pepper seasoning

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Trim off the bottom of the cauliflower stem to create a flat surface. Place cauliflower head onto a cutting board with the stem side facing down; cut the cauliflower vertically into 1 to 1 1/2-inch thick slices. Remove any tough stem pieces. Cut the slices into smaller pieces, about the size of florets. Place on the baking sheet and drizzle with olive oil.
  • Roast in the oven for 10 minutes; flip pieces over and roast for 10 minutes more.
  • Meanwhile, cut butter into 4 pieces. Melt in a small saucepan over medium heat, stirring constantly until butter begins to brown, 4 to 5 minutes. Butter will foam up, then subside. The butter should have a nutty aroma. Stir in garlic and continue stirring for 15 to 20 seconds. Add in capers and lemon pepper. Remove from heat.
  • Spoon brown butter over the roasted cauliflower and serve.

Nutrition Facts : Calories 221.9 calories, Carbohydrate 6.5 g, Cholesterol 30.5 mg, Fat 21.8 g, Fiber 3 g, Protein 2.5 g, SaturatedFat 8.7 g, Sodium 272.4 mg, Sugar 2.8 g

ROASTED CAULIFLOWER AND CAPERS



Roasted Cauliflower and Capers image

Roasted cauliflower shares a plate with olives and stuffed peppers for a tasty appetizer that's simple to make.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes about 6 cups

Number Of Ingredients 5

2 large heads cauliflower, (about 4 pounds total), cut into florets
1/3 cup salt-packed capers, rinsed
6 tablespoons extra-virgin olive oil, plus more for drizzling
Coarse salt
1 tablespoon coarsely chopped or very small whole fresh marjoram leaves

Steps:

  • Preheat oven to 400 degrees. Divide cauliflower and capers between 2 rimmed baking sheets. Drizzle each sheet with 3 tablespoons oil; toss to combine. Season with salt. Spread in a single layer. Roast, stirring occasionally, until cauliflower is golden brown and tender, 30 to 40 minutes. Toss with marjoram. Serve warm or at room temperature, drizzled with oil.

ROAST CAULIFLOWER WITH CAPER DRESSING



Roast cauliflower with caper dressing image

Cooking cauliflower this way gives it a richness that's balanced by the dressing. A great side dish for a roast dinner and it also works as a vegetarian main

Provided by Tom Kerridge

Categories     Dinner, Main course, Side dish, Vegetable

Time 1h

Number Of Ingredients 6

1 medium cauliflower , leaves trimmed and reserved
50g butter , softened
1 tbsp olive oil
4 tbsp capers
2 tbsp chopped parsley
1 lemon , zested and juiced

Steps:

  • Heat oven to 190C/170C fan/gas 5. Scatter the cauliflower leaves into a small roasting tin, then sit the cauliflower in the middle. Rub over the butter, sprinkle with some salt and roast for 20 mins.
  • Reduce the temperature to 160C/140C/gas 3 and cook the cauliflower for 20 mins more, basting with butter. Add the oil, capers, parsley and lemon zest and juice to the hot butter and spoon over the cauliflower a few times before serving - it will soak up the dressing flavour. When you're ready to serve, cut into wedges and serve with the crisp leaves.

Nutrition Facts : Calories 112 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.7 milligram of sodium

CAULIFLOWER WITH CAPERS AND LEMON



Cauliflower with Capers and Lemon image

This cauliflower dish with capers is great to serve with fish.

Provided by Exploratory Chef

Categories     Side Dish     Vegetables     Cauliflower

Time 25m

Yield 4

Number Of Ingredients 8

1 large head cauliflower, cut into bite-sized florets
¼ cup extra-virgin olive oil
1 lemon, zested and juiced
1 tablespoon capers
1 tablespoon anchovy paste
1 pinch salt and ground black pepper to taste
¼ cup grated Parmesan cheese
2 sprigs fresh thyme, leaves stripped and chopped

Steps:

  • Place cauliflower into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain.
  • Mix olive oil, lemon juice, 1 teaspoon lemon zest, capers, anchovy paste, salt, and pepper together in a bowl. Reserve remaining lemon zest for another use.
  • Place cauliflower in a bowl and pour dressing over top. Add Parmesan cheese and thyme; mix until completely coated.

Nutrition Facts : Calories 228.2 calories, Carbohydrate 19 g, Cholesterol 6.3 mg, Fat 16.1 g, Fiber 8.6 g, Protein 7.9 g, SaturatedFat 2.9 g, Sodium 712 mg, Sugar 5.1 g

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