First of the season cauliflower is roasted and topped with a bright and herbal Meyer lemon caper salsa. This vegan and gluten free side dish recipe requires only 6 ingredients and is ready in about 30 minutes!
One of my favorite simple side dishes to make during the winter is roasted cauliflower or broccoli. I love how tender they become and how incredibly delicious the little bits of caramelization are around the edges. It’s always a celebratory moment when cauliflower and broccoli finally come back into season because I know I’ll get to enjoy them in this simple preparation once again! It might sound silly, but I’ve come to embrace these simple pleasures as I’ve gotten older.
Since I’ve already shared my simple roasted broccoli recipe here, I wanted to do something slightly more elevated for the first cauliflower of the season. The core of the recipe is still a simple roast but it’s topped with a bright and herbal meyer lemon caper salsa. The salsa is a simple preparation of finely chopped parsley, meyer lemon peel and juice, capers, a bit of the caper brine, and olive oil. Everything gets mixed together before being spooned over the warm roasted cauliflower. Super simple and incredibly delicious!
When is Cauliflower in Season?
Cauliflower is a cool season veggie. In general, cauliflower doesn’t like the heat and can tolerate moderate freezes. In some northern climates with mild summers, you might see them available at farmers markets throughout the summer. Where I live in Houston, they’re in season from late fall through early spring. The best way to know when they’re in season in your area is to visit your local farmers market and ask one of the farmers there!
How to Store and Prep Cauliflower
Cauliflower doesn’t like too much moisture as it can easily lead to mold development. Pat your cauliflower dry and keep it in a sealed container or plastic bag in your fridge. Make sure to use it within 5 days. The top part of the cauliflower above the thick main stem is called the head or the crown. The crown can be cut into florets of whatever size is appropriate for your recipe. You can also cut your cauliflower into larger “steaks”. For this recipe, you can cut your cauliflower into steaks or smaller pieces depending on your personal preference!
What You’ll Need to Make this Roasted Cauliflower Recipe
You only need 6 ingredients to make this vegan and gluten free side dish recipe! Here’s what you’ll need:
- Cauliflower – you’ll need one head or crown of cauliflower. I cut mine into steaks but you can just as easily cut it into smaller florets.
- Olive Oil – this kitchen staple helps to roast the cauliflower and lends flavor and moisture to the salsa.
- Sea Salt – seasons the cauliflower.
- Parsley – finely chopped parsley creates the bulk of the salsa. It lends a grassy, herbal flavor to the dish.
- Meyer Lemons – chopped Meyer lemon peel and Meyer lemon juice add a lovely brightness to the salsa. If you can’t find meyer lemons, any lemon will do!
- Capers (in brine) – the immature buds of the caper plant give a piquant and tangy flavor to the salsa while their brine lends a bit of saltiness. Look for brine-packed capers that are smaller in size, usually referred to as “nonpareils”.
Looking for more ways to enjoy cauliflower this season? Try this lemongrass and ginger cauliflower soup or this roasted cauliflower crostini with sage tapenade.
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Roasted Cauliflower with Meyer Lemon Caper Salsa
- Total Time: 30 minutes
- Yield: 2-3 servings
- Diet: Vegan
Description
First of the season cauliflower is roasted and topped with a bright and herbal Meyer lemon caper salsa. This vegan and gluten free side dish recipe requires only 6 ingredients and is ready in about 30 minutes!
Ingredients
- 1 head cauliflower
- 2 teaspoons + 2 tablespoons olive oil, divided
- sea salt, to taste
- 1–2 small Meyer lemons
- 1/4 cup fresh parsley, minced
- 1 tablespoon capers
- 1 teaspoon caper brine
Instructions
Pre-heat your oven to 400 degrees (F) and line a large baking sheet with parchment paper. Cut your cauliflower into florets or steaks that are of similar size. I opted to cut mine into steaks for the sake of the photos but it’s entirely up to you! Drizzle the cauliflower with 2 teaspoons of the olive oil and season with a pinch or two of sea salt. Roast the cauliflower in your pre-heated oven for 20-25 minutes or until it is tender and has begun to caramelize around the edges.
While your cauliflower is roasting, make the salsa. Using a vegetable peeler, remove the peel from one of the Meyer lemons. Then, chop the peel finely. Measure out 1 tablespoon of the chopped peel and add it to a small bowl. If you don’t have enough from the first lemon, remove and chop the peel from the second one. Add 1 teaspoon of the fresh lemon juice to the bowl with the peel. Then, add the minced parsley, the capers, the caper brine, and the remaining 2 tablespoons of olive oil. Mix to combine.
Drizzle the salsa over the warm cauliflower and serve immediately. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: side
