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Roasted cauliflower with lemon, caper and chilli dressing recipe

Roasted cauliflower with lemon, caper and chilli dressing recipe

15 ratings

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

  • Serves 6
  • 5 mins to prepare and 25 mins to cook
  • 110 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 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

  • 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


  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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