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–+ servings

Oven Roasted Cauliflower with Garlic, Capers, and Panko

Jenn Freedman
This simple veggie side dish is is sure to impress with all the feels and tastes: garlicky, savory, and crunchy with a touch of heat and acid.
5 from 5 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American, Italian
Servings 6
Calories 119 kcal

Equipment

Ingredients
  

  • 1 large cauliflower head, cut into bite-size pieces about 9 heaping cups
  • 3 tbsp roughly chopped garlic Do not chop too finely or it may burn
  • 3 tbsp capers
  • 3 tbsp olive oil
  • 1/2 tsp sea salt
  • black pepper to taste
  • red pepper flakes to taste
  • 1/2 cup panko breadcrumbs
  • 1/2 large lemon, squeezed or about 4 tsp
  • chopped green onions or chives for garnish optional

Instructions
 

  • Set oven to 425 degrees.
  • Mix cauliflower, garlic, capers, olive oil, salt, pepper, and red pepper in mixing bowl.
  • Roast on non-stick baking sheet, silicon mat lined baking sheet, or parchment-lined baking sheet for about 20 minutes, moving/flipping at least once to prevent burn, until cauliflower begins to soften (see photo above).
  • Add panko breadcrumbs and gently mix in with tongs so that oil combines with panko.
  • Bake until cauliflower is golden brown and panko breadcrumbs are crisp, about 15 minutes more.
  • Take out of oven, gently mix again, and squeeze 1/2 lemon evenly over sheet. Taste. Adjust. Garnish with green onion or chives. Serve.

Nutrition

Calories: 119kcalCarbohydrates: 11gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 372mgPotassium: 377mgFiber: 3gSugar: 3gVitamin A: 8IUVitamin C: 53mgCalcium: 42mgIron: 1mg
Keyword cauliflower with capers and breadcrumbs, garlicky cauliflower, impressive vegetable side, roasted cauliflower
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