Crispy Cauliflower with Black Olives & Capers

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 I love the buttery texture of roasted cauliflower.  That’s why this recipe is so tasty—the mixture of textures and flavors that combine so nicely.  My Crispy Cauliflower with Black Olives & Capers is a lovely side dish of tender roasted cauliflower florets topped with crispy panko breadcrumbs, briny capers, sliced black olives and tart lemon zest.  All finished off with a drizzle of the best balsamic vinegar, this is a lovely plate of unique tastes.

The prepped cauliflower ready to be roasted

The prepped cauliflower ready to be roasted

(To view this recipe, click on the blue title of the blog post above*)

Crispy Cauliflower with Black Olives & Capers

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: side dish

Ingredients:

  • 1 head of cauliflower, florets removed
  • 2 Tablespoons extra virgin olive oil, divided
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup panko breadcrumbs
  • ½ cup sliced black olives
  • 2 Tablespoons capers, rinsed and drained
  • Zest of 1 lemon
  • Balsamic vinegar

Directions:

  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and lay the cauliflower florets on the prepared pan in a single layer. Drizzle with 1 Tablespoon of oil and season with salt and pepper. Top the florets with the breadcrumbs, the remaining oil, the capers, olives and lemon zest. Roast in the preheated oven for 25 minutes, or until the cauliflower is lightly browned and tender. Serve with a drizzle of balsamic vinegar.

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