Roasted cauliflower with lemon, caper and chilli dressing recipe

  • Serves 6
  • 5 mins to prepare and 25 mins to cook
  • 110 calories / serving
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This fiery roasted cauliflower with lemon, caper and chilli dressing not only packs some feisty flavours, but is super healthy. It’s vegan, gluten- free, and works for both Mediterranean and low carb diets.

Preheat the oven to gas 6, 200°C, fan 180°C.

Toss the cauliflower florets with 1 1/2 tbsp of the olive oil and spread them out over a large baking sheet. Season well, and then roast for 25 minutes, or until golden.

Meanwhile, in a bowl, combine the remaining olive oil with the lemon zest and juice, chilli, capers and most of the parsley. Season with some freshly cracked black pepper. Arrange the roasted cauliflower in a serving dish. Pour over the dressing and toss to coat. Serve warm, scattered with the remaining parsley.

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  • Ingredients

  • 1 cauliflower, cut into florets
  • 4 tbsp extra-virgin olive oil
  • 1 lemon, zested and juiced
  • 1 red chilli, deseeded and finely chopped
  • 2 tbsp capers, rinsed and drained
  • handful flat-leaf parsley, chopped
  • Energy 455kj 110kcal 6%
  • Fat 8g 12%
  • Saturates 1g 7%
  • Sugars 3g 4%
  • Salt 0.3g 6%

of the reference intake
Carbohydrate 4.2g Protein 4.4g Fibre 3.1g


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