Roasted Cauliflower with Capers and Chile

2013-08-08
  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

    249 calorie
  • Fat

    24 grams
  • Saturated Fat

    6 grams
  • Cholesterol

    15 milligrams
  • Sodium

    293 milligrams
  • Carbohydrate

    8 grams
  • Fiber

    3 grams
  • Protein

    3 grams
  • Sugar

    3 grams

Ingredients

  • 1 head cauliflower
  • 5 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 2 tablespoons capers
  • 1 Fresno chile, sliced
  • 1/4 cup white wine
  • 2 tablespoons cold butter

Method

Step 1

1. Preheat the oven to 400 degrees F. Core the cauliflower and cut into florets. Toss the florets, 3 tablespoons olive oil, salt, and pepper on a baking sheet. Roast until tender, about 30 minutes. 

Step 2

2. Cook the capers and chile in the remaining 2 tablespoons olive oil in a hot skillet for 1 minute. Add the wine and cook until reduced by half, about 1 minute. Stir in the butter and season with salt and pepper. Add the cauliflower and toss to coat. 

Step 3

Per serving: Calories 249; Total Fat 24 grams; Saturated Fat: 6 grams; Protein: 3 grams; Total Carbohydrates: 8 grams; Sugar: 3 grams; Fiber: 3 grams; Cholesterol 15 milligrams; Sodium 293 milligrams

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