We love roasted cauliflower for its nutty flavour and its versatility. While little needs to be added to enhance the flavour, many herb and spice combinations will pair well with this side dish without adding lots of calories. Feel free to leave out the capers if your crew aren’t fans.
small head cauliflower, cut into medium-size florets (about 4 cups)
cup grape tomatoes, halved
tbsp extra-virgin olive oil
tbsp drained capers
Kosher salt and freshly ground black pepper
cloves garlic, thinly sliced
tbsp chopped fresh parsley
Adjust an oven rack to the top position and preheat the oven to 475ºF. Toss together the cauliflower, tomatoes, olive oil, capers, 1/2 teaspoon salt, a few grinds of pepper and the garlic on a baking sheet. Roast until the cauliflower browns in some spots and is tender, tossing about halfway through, about 20 minutes. Toss with a squeeze of lemon and the parsley. Serve warm.