FALL/ HOLIDAY/ SIDES

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!

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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.

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

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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.

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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

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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6 Comments

  • Reply
    Bobbe
    November 9, 2022 at 9:19 am

    I will be making this tonight for dinner. Thank you. It has all the flavors I love, but I will have to add some garlic with the zest and capers.

    • Reply
      Kelly Djalali
      November 9, 2022 at 9:34 am

      Hi Bobbe, good call on the garlic! That will be a great addition. Have a great day, xo Kelly

  • Reply
    Terry
    November 9, 2022 at 10:45 am

    Yumm this looks amazing can’t wait to try it..
    Welcome home so glad you had a great time 🤗❤️Mom

    • Reply
      Kelly Djalali
      November 9, 2022 at 3:13 pm

      Hey Mom, Thanks! I think this is a great side dish, it would be great on pasta or toast too! xo Kelly

  • Reply
    Sally Burke
    November 9, 2022 at 11:21 pm

    Hi Kelly, I just love Paris, we have been fortunate to have spent three weeks in Paris combining two trips, renting the same apartment each time, it is such a walkable city and very rarely did we use the Metro. My husband mentioned to me yesterday that he wasn’t overly keen on roasted cauliflower, thought it a bit bland, even though I season it with salt, pepper and sumac. Your recipe may just change his mind, definitely the lemon zest and capers would up the anti, and with the added pine-nuts. Perhaps I will try him out one more time.Hapoy cooking.
    Sally 🤗

    • Reply
      Kelly Djalali
      November 10, 2022 at 6:29 am

      Hi Sally, Paris was wonderful! When I ever go back, I will try to rent the same apartment because of its central location and I really got to know the neighborhood. This pan roasted cauliflower came out more “roasted” with caramelized sides than any I have roasted in the oven. I hope your husband gives it a try…it might just change his mind. xo Kelly

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