Roasted Cauliflower with Fried Caper Gremolata
Tender, golden roasted cauliflower florets are finished with a punchy gremolata of lemon, parsley, garlic, and crispy fried capers. This dish is salty, tangy, and herbaceous — perfect as a side or plant-based main for a vibrant meal.
⏱ Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
For the Roasted Cauliflower:
1 large head cauliflower, cut into florets
2–3 tbsp olive oil
Salt and black pepper, to taste
Optional: ½ tsp smoked paprika or chili flakes
3 tbsp capers (rinsed and patted dry)
2 tbsp olive oil (for frying)
1 small clove garlic, finely grated
Zest of 1 lemon
2 tbsp fresh lemon juice
¼ cup finely chopped fresh parsley
Optional: 1 tbsp chopped toasted almonds or pine nuts (for added crunch)
Instructions
1. Roast the Cauliflower:
Preheat oven to 425°F (220°C).
Toss cauliflower with olive oil, salt, pepper, and optional paprika/chili.
Spread evenly on a baking sheet.
Roast for 25–30 minutes, flipping once, until deeply golden and crisp on the edges.
2. Fry the Capers:
Heat 2 tbsp olive oil in a small skillet over medium-high heat.
Add dried capers and fry for 1–2 minutes until they puff and crisp.
Remove with a slotted spoon and drain on paper towels.
3. Make the Gremolata:
In a bowl, combine lemon zest, lemon juice, parsley, grated garlic, and crispy capers.
Add a splash of olive oil from the frying pan (optional) for flavor.
Stir in toasted nuts if using.
4. Assemble & Serve:
Transfer roasted cauliflower to a serving platter.
Spoon the fried caper gremolata over the top.
Finish with a light drizzle of olive oil or an extra squeeze of lemon.
Notes & Tips
Dry: your capers well to avoid oil splatter while frying.
Roast evenly: Make sure cauliflower is in a single layer on the baking tray.
Make it a meal: Serve over couscous, lentils, or with a poached egg on top.
❓ Frequently asked questions FAQs
Q: Can I use jarred capers without frying them?
A: You can, but frying adds incredible texture and deepens the flavor.
Q: How long does gremolata last?
A: It’s best fresh, but will keep in the fridge for 1 day — capers may lose crispness.
Q: Can I make this ahead?
A: Yes. Roast the cauliflower in advance and reheat in the oven. Make the gremolata fresh before serving.
Nutritional Information
Calories: 160
Protein: 4g
Carbs: 12g
Fat: 11g
Fiber: 5g
Sodium: ~400mg