Skillet Roasted Cauliflower with Capers

Hello! Welcome to Djalali Cooks. I just returned from France, where Beth and I enjoyed the Parisian Cafe life; wine at lunch, long afternoons spent people watching and snacking on delectable cheeses and charcuterie. It was wonderful, and I must say that I am always happy to come home. Back at home, we are swinging into Thanksgiving planning and preparation. For the next couple weeks, I will feature some great Holiday side dishes for your consideration. Today, I have Skillet Roasted Cauliflower with Capers. This recipe is quick, easy – a fresh take on a Thanksgiving vegetable side. Let’s do it!

Depending on how many you’re serving this recipe may need doubling. It serves about 4-6, but personally, I felt that if you want to serve 6 or more, or to just have leftovers, you may want to double it.

Prep the Cauliflower

We will prep the cauliflower into small florets. Because we want to get a lot of surface area on the florets for browning, we will slice them. So you don’t have to be too precious with the prep; we are looking for flat sides. Additionally, we have roughly chopped capers, the zest of one large lemon, toasted pine nuts, olive oil, kosher salt and black pepper.

Combine 2 tablespoons of olive oil with the florets in a large nonstick skillet. Season with kosher salt and pepper. Cover the skillet and cook over medium-high heat for about 5 minutes.

At this point, remove the lid; the florets should be semi-translucent with some browning on the cut sides. Keep the lid off the skillet and continue cooking the cauliflower. Stir occasionally until the florets have developed a deeper browning, about 10 minutes.

Once the cauliflower is nicely browned, scoot it all to the edges, leaving the center of the pan empty. Add the remaining two tablespoons of olive oil to the center and add the chopped capers and the lemon zest. Stir the capers and zest to cook until fragrant, about 30 seconds.

Stir the caper and zest mixture into the cauliflower and cook for another 2 minutes.

Finishing Touches

Remove from heat and stir in the toasted pine nuts and thinly sliced scallion greens or chives.

Transfer the Skillet Roasted Cauliflower with Capers to a serving dish and place some lemon wedges along side.

I decided to give it a little something extra. I had about 2 tablespoons of feta to use so I sprinkle that over the top. This is totally optional – this dish is plenty rich and flavorful without it.

Super quick with minimal ingredients, this Skillet Roasted Cauliflower with Capers is a fresh and flavorful way to prepare cauliflower. There is great texture variety here; tender cauliflower with crunchy edges and browned sides; the pine nuts add their crunch and it’s all made light and fresh with lemon zest and the briny bite of capers. I like the salty creaminess of the feta, but as I mentioned it’s not necessary.

Consider this recipe as an easy, quick Thanksgiving side dish, it’s a winner for sure! It’s good to be back, thank you all so much for joining me today. You can always scan the archives for more Thanksgiving sides, like Sourdough Dressing or Kale and Roasted Squash Salad. Take care and be well. See you tomorrow, xo Kelly

Key Equipment

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Skillet Roasted Cauliflower with Capers

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Side Dish – American

By America's Test Kitchen – Serves: 4-6

Prep Time: 15 Minutes – Cooking Time: 18-20 Minutes – Total Time: ~35 Minutes

Pan-roasted cauliflower gorgeously caramelized, with bright lemon zest, briny capers and crunchy toasted pine nuts. Perfect holiday side!

Ingredients

• 1 Head Cauliflower (2 pounds)
• 1/2 cup Extra-Virgin Olive Oil, divided in half
• Kosher Salt and Pepper
• 2 tbsp. Capers, rinsed and minced
• 1 tsp. Grated Lemon Zest, plus lemon wedges for serving
• 1/4 cup Toasted Pine Nuts
• 2 tbsp. Minced Fresh Chives, or Scallion Greens
• 2 tbsp. Crumbled Feta, optional garnish

Instructions

1

Combine 2 tablespoons of olive oil with the florets in a large nonstick skillet. Season with kosher salt and pepper. Cover the skillet and cook over medium-high heat for about 5 minutes.

2

At this point, remove the lid; the florets should be semi-translucent with some browning on the cut sides. Keep the lid off the skillet and continue cooking the cauliflower. Stir occasionally until the florets have developed a deeper browning, about 10 minutes.

3

Once the cauliflower is nicely browned, scoot it all to the edges, leaving the center of the pan empty. Add the remaining two tablespoons of olive oil to the center and add the chopped capers and the lemon zest. Stir the capers and zest to cook until fragrant, about 30 seconds.

4

Stir the caper and zest mixture into the cauliflower and cook for another 2 minutes.

5

Remove from heat and stir in the toasted pine nuts and thinly sliced scallion greens or chives.

6

Transfer the Skillet Roasted Cauliflower with Capers to a serving dish and place some lemon wedges along side.

7

Sprinkle top with crumbled feta, if using.

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