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A yellow and black plate with roasted cauliflower, capers, shaved parmesan cheese and olive/lemon dressing. Half a lemon is on the side of the plate.

The Best Roasted Cauliflower with Parmesan, Lemon & Capers

This roasted cauliflower is easy & really delicious. With lemon/olive oil dressing, earthy capers & parmesan makes a great side for anything roasted.
Course Vegetarian
Prep Time 5 minutes
Cook Time 45 minutes
Servings 4
Author by Jenny Skrapaliori Graves


  • one cauliflower head
  • 1/2 cup extra virgin olive oil
  • 1/3 cup capers
  • 2 lemons
  • salt
  • pepper
  • 2-3 tbsp shaved parmesan cheese


  • Preheat the oven to 380F.
  • With a sharp knife slice the cauliflower into 1/3 inch "steaks". Some will separate and crumble, don't worry about that. 
  • Arrange the cauliflower pieces on a baking sheet. Arrange the garlic between. Add the olive oil all over. Season with salt and fresh ground pepper.
  • Bake for about 45 min or until cauliflower is golden and lightly crispy at the edges and soft in the middle. Half way check it out, and give it a light. Sometimes I flip the pieces so they can get golden all over.
  • In a separate bowl mix 2 tbsp extra virgin olive oil, the juice of one lemon, and a handful of capers. Do a taste test in case you need more lemon juice to balance it. Add a generous amount of fresh ground pepper. Set aside.
  • Remove from heat and carefully place the cauliflower in a large bowl. Add the lemon-olive oil-caper dressing on top. Sprinkle a generous amount of shaved parmesan cheese. Serve immediately.