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Roasted cauliflower with lemon, caper and chilli dressing recipe

Roasted cauliflower with lemon, caper and chilli dressing recipe

15 ratings

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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. See method

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

Each serving contains

  • 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

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. 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.
  3. 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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