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Tangy Cauliflower

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Cauliflower is one of those vegetables you can season in any way you want. I’ve had it with hot sauce, za’atar seasoning, curry powder, soy sauce, white wine sauce, you name it! This side dish recipe is super simple and has a bit of tang from the capers and lemon juice plus spiciness from the jalapeno. (If you don’t like heat then leave out the jalapeno, but I love it -- the spicier the better!


  • 1 head cauliflower, (quartered, cored & cut into bite-size florets)
  • 3-4 tablespoons extra virgin olive oil, (plus extra for drizzling)
  • Salt & pepper, (to taste)
  • 1 lemon, (juiced)
  • 1 large handful fresh parsley, (roughly chopped)
  • 1 tablespoon capers
  • 1 jalapeno, (seeded & thinly sliced)
  • Flaky sea salt, (for garnish)


  • Preheat oven to 425 degrees F. 
  • Spread cauliflower on a baking sheet in a single layer.
  • Drizzle with oil, season generously with salt and pepper, and toss to coat. 
  • Roast cauliflower, tossing halfway through, until they are deep golden and crispy (about 30-35 minutes).
  • While cauliflower is roasting, use a vegetable peeler to peel 3 strips of zest from the lemon. 
  • Cut each lemon zest strip crosswise into very thin slices. 
  • Cut the lemon in half, reserving one half and storing the other for another use.
  • Transfer the roasted cauliflower to a serving bowl and top with parsley, capers, jalapeño, and sliced lemon zest. 
  • Squeeze lemon half of the mixture and drizzle more oil on top. 
  • Toss to coat all ingredients and sprinkle with a pinch or two of flaky salt before serving.