Roasted Lemon-Parmesan Cauliflower With Capers
Created by TeresaS on October 13, 2019
- Servings: 4
- Prep Time: 15m
- Cook Time: 25-30m
- Recipe #33527
Ingredients
- 1 lemon
- 1 1/2 pounds cauliflower, trimmed and cut into bite-size florets
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup finely shredded Parmesan cheese (plus more for garnish)
- 2 tablespoons capers, rinsed
How to Make
-
Step 1: Position rack in lower third of oven; preheat to 450°F. Coat a large rimmed baking sheet with cooking spray.
-
Step 2: With a sharp knife, remove skin and white pit from lemon and discard. Working over a small bowl, cut the lemon segments from their surrounding membranes, letting the segments drop into the bowl. Drain the juice from the segments.
-
Step 3: Toss the lemon segments, cauliflower, oil, salt and pepper on the baking sheet and spread evenly. Roast until starting to soften and brown, stirring once halfway through, 25 to 30 minutes.
-
Step 4: Sprinkle Parmesan and capers over the cauliflower; stir to combine. Serve garnished with more Parmesan, if desired.
Nutritional Facts
- Serving Size: 1 (248.8 g)
- Calories 1247.4
- Total Fat - 129.6 g
- Saturated Fat - 57.4 g
- Cholesterol - 161 mg
- Sodium - 420.8 mg
- Total Carbohydrate - 5.5 g
- Dietary Fiber - 1.7 g
- Sugars - 1.4 g
- Protein - 15.9 g
- Calcium - 176.4 mg
- Iron - 2.1 mg
- Vitamin C - 28.3 mg
- Thiamin - 0.1 mg