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Roasted Cauliflower with Lemon-Caper Vinaigrette

Photo: Romulo Yanes

Serves 4 (serving size: about 1 cup)

Cauliflower shows no signs of losing steam as the “it” vegetable, as folks can’t seem to get enough of its mild, slightly nutty flavor. To help you work more cauliflower into your daily life, here we offer 4 delicious—and fast—ways to enjoy it. We speed up the process of roasting the florets by going under the broiler; it takes only 10 minutes for the cauliflower to cook to tenderness and develop a delicious bit of browning. Be sure to use small florets as indicated; larger ones will take much longer to cook.


  • 5 cups small cauliflower florets
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons chopped drained capers
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon kosher salt

Nutrition Information

  • calories 132
  • fat 10.9 g
  • satfat 1.7 g
  • monofat 8.1 g
  • polyfat 1 g
  • protein 3 g
  • carbohydrate 8 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 216 mg
  • calcium 34 mg
  • sugars 3 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat broiler to high. Combine cauliflower, 1 1/2 tablespoons oil, and thyme in a large bowl. Spread cauliflower mixture in a single layer on a foil-lined baking sheet. Broil 8 to 10 minutes or until browned and tender, stirring once after 4 minutes.

  2. Combine remaining 1 1/2 tablespoons oil, rind, juice, capers, mustard, pepper, and salt in a large bowl, stirring with a whisk. Add roasted cauliflower; toss to coat.