Italian Roasted Cauliflower with Tomatoes and Capers
Servings: 2 Main or 4 Side Servings
Calories:
Cauliflower is a great canvas to showcase bold flavors. The sweet grape tomatoes and briny capers roast beautifully alongside the cauliflower. The natural sweetness of the balsamic vinegar intensifies in the oven and brightens the flavors of both the cauliflower and tomatoes.
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Equipment
- Large Mixing Bowl
- Large Sheet Pan with silicone liner or parchment paper
Ingredients
- 1 small head cauliflower cut into medium-sized florets (about 6 cups)
- 1 cup grape tomatoes larger ones halved
- 1 cup roughly chopped yellow or red sweet onion
- 1 tablespoon capers drained and rinsed
- 2 cloves garlic thinly sliced, or ½ teaspoon garlic granules
- ¼ cup gourmet balsamic vinegar divided
- 1 teaspoon cornstarch optional depending on the thickness of the balsamic vinegar
- 1 teaspoon water
- 2 teaspoons lemon juice or 1 teaspoon preserved lemon paste
- salt and freshly ground black pepper to taste
Instructions
- Halve the larger grape tomatoes; leave smaller ones intact.
- Cut the cauliflower into approximately 1½-inch florets.
- Adjust an oven rack to the middle position and preheat the oven to 425°F.
- Toss the cauliflower, tomatoes, onion, capers and garlic with 2 tablespoons balsamic vinegar, salt and black pepper. Spread in a single layer on a parchment-lined baking sheet.
- Roast for 20 minutes, tossing once halfway through, until the cauliflower is browned in spots and nearly fork-tender.
- Meanwhile, if using cornstarch, whisk it with the remaining balsamic vinegar and water. If omitting the cornstarch, reserve the remaining balsamic vinegar to drizzle directly over the vegetables.
- Carefully place the hot baking sheet on a heatproof surface. Drizzle the slurry—or the reserved balsamic vinegar—evenly over the vegetables and gently toss them directly on the pan with a long-handled spatula.
- Spread the vegetables back into a single layer and roast for 5 minutes, or until lightly glazed and fork-tender but not mushy.
- Remove from the oven and toss with the lemon juice or preserved lemon paste. Let rest for 5 minutes, then transfer to a serving platter and serve warm.
Notes
If you do not have a thick gourmet balsamic vinegar, combine 3 tablespoons red wine vinegar with 1 tablespoon maple syrup or agave. Use the mixture in place of the ¼ cup balsamic vinegar.
I especially enjoy California Balsamic’s 7-Herb Italian, Fresh Basil and Premium White balsamic vinegars. I used Fig Balsamic in the photograph above.
