Roasted Cauliflower with Lemon and Capers

Name: Roasted Cauliflower with Lemon and Capers
Yield: Serves 4 to 6
Ingredients: 1 head, cauliflower (2 pounds); 1/4 cup, extra-virgin olive oil; 1 1/2 teaspoons, chopped fresh thyme; , Kosher salt and pepper; 2 , shallots, cut into 1/4-inch-thick rings; 1/4 teaspoon, grated lemon zest plus 2 teaspoons juice; 2 tablespoons, capers, rinsed and chopped

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Appears in Cook's Country April/May 2013

Side Dishes

Vegetables

Fruit

No need to smother it in cheese sauce. Roasting brings out cauliflower’s sweet side.

SERVES4 to 6

TIME1¼ hours

WHY THIS RECIPE WORKS

Roasting vegetables is all about caramelizing sugars to produce big flavor. Since browning takes place only where the vegetables are in contact with the hot pan, we slice a head of cauliflower into eight wedges, creating more flat surface a...

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