TASTEOFHOME.COM APRIL/MAY 2020 39
ROAST CAULIFLOWER
WITH PEPPERONCINI
I never enjoyed cauliflower but
always wanted to. I tweaked
this recipe for many years and
finally found the perfect mix
of flavors.
—Hannah Hicks,
Marina del Rey, CA
Ta ke s: 30 min.
Makes: 6 servings
1 large head cauliflower,
broken into florets
(about 8 cups)
1 Tbsp. plus 1 tsp.
olive oil, divided
¹₄ tsp. kosher salt
¹₄ tsp. pepper
1 jar ( 3 ¹₂ oz.) capers,
drained and patted dry
1 jar (16 oz.)
pepperoncini, drained
and coarsely chopped
¹₂ cup sliced almonds,
toasted
1 Tbsp. sherry vinegar
- Preheat oven to 450°. Place
cauliflower in a 15x10x1-in.
baking pan. Drizzle with
1 Tbsp. oil, salt and pepper.
Roast until tender, stirring
halfway, 15-20 minutes. - Meanwhile, in a small skillet,
heat remaining 1 tsp. oil over
medium-high heat. Add the
capers; cook and stir until
golden brown, 4-6 minutes.
Drain on paper towels. - Stir pepperoncini, almonds
and capers into cauliflower;
drizzle with vinegar. Serve
immediately.
³ ₄ CUP 122 cal., 7g fat (1g sat.
fat), 0 chol., 962mg sod.,
11g carb. (3g sugars, 4g fiber),
5g pro.
ROAST
CAULIFLOW ER
WITH
PEPPERONCINI