Ina Garten Roasted Cauliflower with Lemon & Capers

Ina Garten roasted cauliflower with lemon & capers is an easy side dish made with golden cauliflower, a buttery anchovy sauce and Parmesan, ready in 45 minutes. Save this easy side dish for Thanksgiving, Sunday dinner or holiday tables, because it roasts on one sheet pan and feeds four.

Cut the cauliflower into straight-edged slices before you break them up, because flat sides are what touch the hot pan and brown. Skip that and the florets roast unevenly and come out pale instead of deeply golden.

Ina Garten built this dish on a recipe from David Tanis, the former Chez Panisse chef, whose book Market Cooking inspired it. She adds a warm sauce of butter, anchovies, garlic, lemon and capers that melts into every nook of the roasted pieces.

Source: Modern Comfort Food (2020)

Ina Garten Roasted Cauliflower with Lemon and Capers

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

260

kcal

Large cauliflower pieces roast at high heat until the edges turn dark and crisp while the centers stay tender. A warm lemon and caper sauce then soaks in, and Parmesan and fresh parsley finish it.

Ingredients

• 1 large head cauliflower (2 1/2 pounds), green leaves removed
  

• Good olive oil
  

• Kosher salt and freshly ground black pepper
  

• 2 tablespoons unsalted butter
  

• 3 anchovies, minced
  

• 2 teaspoons minced garlic (2 cloves)
  

• Zest and juice of 1 lemon, plus extra juice for serving
  

• 1/4 teaspoon crushed red pepper flakes
  

• 1 tablespoon capers, drained and roughly chopped
  

• 2 tablespoons freshly grated Italian Parmesan cheese
  

• Whole fresh flat-leaf parsley leaves
  

Directions

• Preheat the oven: Preheat the oven to 450 degrees. That gives the sheet pan the high heat it needs to brown the cauliflower.
• Cut the cauliflower: Cut the cauliflower in half through the core, then cut out the core. Place the cut sides down on a board and cut 3/4-inch-thick slices, which gives you straight edges that brown well.
• Roast the cauliflower: Break the slices into large pieces and toss them on a sheet pan with 4 tablespoons olive oil, 1 teaspoon salt and 1 teaspoon pepper. Roast for 25 to 30 minutes, carefully turning once, until tender and browned.
• Cook the anchovies and garlic: While the cauliflower roasts, heat 2 tablespoons butter and 2 tablespoons olive oil in a small saucepan over medium heat. Add the minced anchovies and cook for 1 minute, breaking them up, then stir in the garlic for 1 more minute.
• Finish the sauce: Take the pan off the heat and add the lemon zest, lemon juice, red pepper flakes and chopped capers. The residual heat wakes up the lemon and garlic without cooking off their brightness.
• Dress and serve: Transfer the cauliflower to a serving platter and drizzle the warm sauce over it. Then sprinkle on the Parmesan, a squeeze of extra lemon juice and the parsley leaves, and serve warm.

Tools for this recipe

• Nordic Ware half sheet pan, Cuisinart MultiClad Pro 3-quart saucepan, Microplane zester grater, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this without anchovies?

You can leave them out, but the sauce loses some of its savory depth. Anchovies melt into the butter and taste rich rather than fishy, so try them before you skip them.

Why do I need straight-cut edges on the cauliflower?

Flat edges sit flush against the hot sheet pan, so they brown and caramelize properly. Rounded, ragged florets touch the pan in fewer spots and tend to steam instead.

Can I roast the cauliflower ahead of time?

You can roast it earlier in the day and reheat it on a sheet pan in a hot oven until it crisps up again. Warm the sauce separately and dress the cauliflower just before serving.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for a few days. The edges soften as it sits, so reheat it in a hot oven rather than the microwave to bring back some crispness.

What's the biggest mistake with roasted cauliflower?

Crowding the pan is the most common one, because the pieces steam instead of browning. Use a large sheet pan and spread the cauliflower out, and turn it only once so the edges stay crisp.