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Roasted cauliflower with lemon, caper and chilli dressing recipe
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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
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
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Energy
455kj
110kcal
6%
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Fat
8g
12%
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Saturates
1g
7%
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Sugars
3g
4%
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Salt
0.3g
6%
of the reference intake
Carbohydrate 4.2g
Protein 4.4g
Fibre 3.1g
Method
- 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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