2020-04-01 Taste of Home

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

¹₄ tsp. kosher salt

¹₄ tsp. pepper

1 jar ( 3 ¹₂ oz.) capers,

drained and patted dry

1 jar (16 oz.)

pepperoncini, drained

and coarsely chopped

¹₂ cup sliced almonds,

toasted

1 Tbsp. sherry vinegar

1. 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.


2. 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.


3. 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