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Roasted Cauliflower with Lemon Caper Citronette

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  • Author: Sabrina Russo
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian


Beautifully browned, roasted cauliflower is brought to life with my lemon-caper citronette and fresh parsley. Serve this as a side dish or even as a vegetarian main course alongside a hearty grain, such as farro or barley.


  • 1 head of cauliflower, cut into florets
  • ½ cup extra virgin olive oil, divided
  • 1 clove garlic, minced
  • ½ tsp Dijon mustard
  • Zest of 1 lemon
  • 2 tbsp lemon juice
  • 2 tbsp capers, chopped
  • ¼ cup parsley, chopped
  • Kosher salt and fresh cracked pepper


  1. Heat oven & prepare pan: Preheat oven to 450°F. Line a baking sheet with foil.
  2. Roast cauliflower: Place cauliflower on baking sheet, toss with ¼ cup of oil and season generously with salt and pepper. Roast about 15-18 minutes or until browned and crisp-tender, turning halfway through. Transfer to broiler and cook 3-5 minutes, or until well-browned in spots.
  3. Make citronette: While cauliflower roasts, whisk together garlic, mustard, zest, lemon juice, and capers. Slowly drizzle in remaining ¼ cup of oil, whisking constantly, until combined. Season with salt and pepper.
  4. Toss & serve: Toss cauliflower in half of the dressing while hot. Stir in parsley and drizzle with remaining dressing. Enjoy.


  • Toasted pine nuts or pan-fried breadcrumbs would also be great additions. If you have them on hand, toss them in!
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Side
  • Method: Roast
  • Cuisine: Italian


  • Serving Size: 1/6 of cauliflower
  • Calories: 188
  • Sugar: 2g
  • Sodium: 91mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Carbohydrates: 6g
  • Protein: 2g