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    You are in: Home / Recipes / Roasted Cauliflower With Sun-Dried Tomatoes & Capers Recipe
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    Roasted Cauliflower With Sun-Dried Tomatoes & Capers

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    35 mins

    25 mins

    Barb Gertz's Note:

    This recipe is for people who thinks they don't like cauliflower & people who LOVE it. This recipe comes from the same paper that I got the recipe for "Brussel Sprouts Love Them or Leave Them" #110372. I hope that people who thinks they don't like cauliflower will enjoy this recipe.

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    Units: US | Metric


    1. 1
      Preheat oven to 400 degrees.
    2. 2
      Toss the cauliflower pieces in a tablespoon or 2 of olive oil and place on baking sheet (lined with release foil works great for easy cleanup);Roast for about 20 minutes until brown and crispy on the edges.
    3. 3
      While the cauliflower is baking, place the garlic, lemon zest, lemon juice, red pepper, and thyme in a sauce pan with the 1/2 cup olive oil; heat over medium low heat for 20 minutes.
    4. 4
      When the cauliflower is done, place in a bowl and pour oil mixture over cauliflower; add the sun dried tomatoes and capers and stir all together to combine; Serve hot or at room temperature.

    Ratings & Reviews:

    • on October 20, 2009


      Wow, what an awesome side dish! I skipped the 1/2 cup oil and used less red pepper flakes. This is really a great cooking method as well as a wonderful combo of flavors.

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    • on September 16, 2013


      Let me start off by saying I am not a fan of capers, and I really don't like olives, BUT now that I've made this recipe (numerous times), I wouldn't even dream of making it without them. When I first saw the recipe, and even after reading the reviews, I was sceptical. Olives and capers - yuk! Tomatoes and lemon? It will be way too acidic! But it sounded interesting so I gave it a try. The first time I did this I divided the recipe in half and did 'my' half without the capers and olives, and my 'Hubby's' half with. Mine was really good so I tried his and it was amazing! So much better! I must admit I was really surprised at how good this is. I play with the red pepper flake amount depending on who I'm serving this to. I've also made this with fresh tomatoes and it ends up with a different consistency, but it's very good as well. I'll whip up a batch, let it cool and we'll take it as a veggie filling for panini sandwiches (we'll add a touch of parmesan cheese) on a picnic lunch. It's great at room temperature! In fact I think it gets better while it sits and the flavours are more pronounced at room temperature. The instructions are clear and easy to follow, and the recipe is a winner as is! This recipe is in my regular repertoire now, and I would definitely recommend to anyone to give it a try. In fact, I'll be making this for part of out Thanksgiving dinner this year. Thanks, Barb! This is a great recipe! A sure winner.

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    • on December 09, 2009


      YUM YUM YUM!!!!! I didn't even add the kalamata's tonight (didn't have any) and this was insanely good! I increased the garlic and eyeballed everything else. Definite repeater in my house! Wonderful!

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    Read All Reviews (10)


    Nutritional Facts for Roasted Cauliflower With Sun-Dried Tomatoes & Capers

    Serving Size: 1 (135 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 322.2
    Calories from Fat 280
    Total Fat 31.1 g
    Saturated Fat 4.3 g
    Cholesterol 0.0 mg
    Sodium 243.1 mg
    Total Carbohydrate 11.0 g
    Dietary Fiber 4.2 g
    Sugars 4.4 g
    Protein 3.4 g

    The following items or measurements are not included:

    fresh thyme

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