Roasted Cauliflower Slices with Red Pepper, Capers, and Lemon (and Olives if you wish)
But the original photos were nothing to get excited about and when we decided to update them Jake and I got a little creative and added chopped red pepper and a few capers to the garlicky vinaigrette, which made it even more flavorful and definitely more colorful. You can also make the garlicky topping without the olives if you prefer, but if you like cauliflower and Kalamata olives, this is a must try!
This delicious roasted cauliflower recipe is Low-Carb, Gluten-Free, Paleo, and also Vegan, so hopefully it will work for a lot of people. And of course this is my Meatless Monday suggestion for this week. You can find lots more Vegetarian Recipes and Vegan Recipes in the recipes-by-photo index pages. And if you’re a Meatless Monday fan who likes finding recipes on Pinterest you might want to take a look at my Meatless Monday Pinterest Board, which has thousands of meatless main dish and side dish recipes from great bloggers all around the web.
(Roasted Cauliflower Slices with Red Pepper, Capers, and Lemon was first posted in 2010; updated for Meatless Monday April 2015. My friend Dlyn also posted Roasted Cauliflower with Kalamata Vinaigrette as a farewell post to Gourmet Magazine back in 2010.)
When the cauliflower is crisp and slightly browned, spoon the spicy garlic dressing mixture over the cauliflower pieces and serve hot.
And just for the memories, here’s the original photo of this recipe from back in 2010 with just olives. Make that version if you prefer!
Roasted Cauliflower Slices with Red Pepper, Capers, and Lemon (and Olives if you prefer)
(Makes about 4 servings, recipe adapted from a recipe by Melissa Roberts for Gourmet Magazine.)
1 medium head cauliflower
2 T olive oil
salt and fresh ground black pepper to taste
1/2 tsp. minced garlic
pinch sea salt
3 T fresh-squeezed lemon juice
3 T extra-virgin olive oil
1/4 cup finely chopped Kalamata olives or black olives, optional
1 red bell pepper, chopped small
1 T capers
Drizzle both sides of cauliflower with olive oil and season with salt and fresh ground black pepper. (I used a generous amount of pepper, but not too much salt.) Start cauliflower roasting while you make the vinaigrette, and let it roast 15 minutes without turning.
While cauliflower roasts, mash garlic and sea salt in a mortar and pestle (or use a fork and a bowl), then rinse the garlic and salt mixture into a bowl with the lemon juice. Stir in the olive oil, whisking until the dressing is emulsified. Stir in chopped red peppers, and capers (and olives if using) and let the vinaigrette ingredients blend while cauliflower continues cooking.
After about 15 minutes, carefully turn cauliflower pieces with a large turner. Put back in oven and roast 10-15 minutes more, or until cauliflower is slightly crisp and nicely browned, and done to your liking. Serve hot, with the garlicky dressing mixture drizzled over cauliflower.
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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
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More Roasted Cauliflower Ideas for Cauliflower Fans:
Roasted Cauliflower with Lemon, Curry, and Cumin ~ Kalyn’s Kitchen
Roasted Cauliflower Recipe Round-up ~ The Kitchn
Roasted Cauliflower with Red Bell Pepper, Green Olives, and Pine Nuts ~ Kalyn’s Kitchen
Spicy Cajun Roasted Cauliflower ~ Sarah’s Cucina Bella
Roasted Cauliflower with Sumac ~ Give Recipe