Roasted cauliflower with lemon, caper and chilli dressing recipe

Name: Roasted cauliflower with lemon, caper and chilli dressing
Yield: Serves 6
Ingredients: 1 cauliflower, cut into florets; 4 tbsp extra-virgin olive oil; 1 lemon, zested and juiced; 1 red chilli, deseeded and finely chopped; 2 tbsp capers, rinsed and drained; handful flat-leaf parsley, chopped

This fiery roasted cauliflower with lemon, caper and chilli dressing not only packs some feisty flavours, but is super healthy. It’s vegan, gluten- free, and works for both Mediterranean and low carb diets.

See method

Serves 6
5 mins to prepare and 25 mins to cook
110 calories / serving

Dairy-free
Vegan
Gluten-free
Vegetarian
Healthy

Shop your ingredients

Tesco Cauliflower Each
Aldi Price Match
1 cauliflower, cut into florets
£1.18
£1.18/each
Tesco Extra Virgin Olive Oil 250Ml
4 tbsp extra-virgin olive oil
£3.40
£13.60/litre
Tesco Lemons Each
1 lemon, zested and juiced
£0.37
£0.37/each
Tesco Red Chillies 60G
Aldi Price Match
1 red chilli, deseeded and finely chopped
£0.51
£8.50/kg
Tesco Capers 190G
2 tbsp capers, rinsed and drained
£2.30
£19.17/kg DR.WT
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
handful flat-leaf parsley, chopped
£0.50
£16.67/kg

Method

Preheat the oven to gas 6, 200°C, fan 180°C.
Toss the cauliflower florets with 1 1/2 tbsp of the olive oil and spread them out over a large baking sheet. Season well, and then roast for 25 minutes, or until golden.
Meanwhile, in a bowl, combine the remaining olive oil with the lemon zest and juice, chilli, capers and most of the parsley. Season with some freshly cracked black pepper. Arrange the roasted cauliflower in a serving dish. Pour over the dressing and toss to coat. Serve warm, scattered with the remaining parsley.