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Roast Cauliflower with Pepperoncini

Name: Roast Cauliflower with Pepperoncini
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings.
Cuisine: Mediterranean
Ingredients: 1 large head cauliflower, broken into florets (about 8 cups); 1 tablespoon plus 1 teaspoon olive oil, divided; 1/4 teaspoon kosher salt; 1/4 teaspoon pepper; 1 jar (3-1/2 ounces) capers, drained and patted dry; 1 jar (16 ounces) pepperoncini, drained and coarsely chopped; 1/2 cup sliced almonds, toasted; 1 tablespoon sherry vinegar

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Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

Updated: Apr. 24, 2022

I never really enjoyed cauliflower but was determined to like it. I tweaked this recipe for many years and finally found the perfect mix of flavors and ingredients. —Hannah Hicks, Marina del Rey, California

Roast Cauliflower with Pepperoncini Recipe photo by Taste of Home

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Ingredients

1 large head cauliflower, broken into florets (about 8 cups)
1 tablespoon plus 1 teaspoon olive oil, divided
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 jar (3-1/2 ounces) capers, drained and patted dry
1 jar (16 ounces) pepperoncini, drained and coarsely chopped
1/2 cup sliced almonds, toasted
1 tablespoon sherry vinegar

Directions

Preheat oven to 450°. Place cauliflower in a 15x10x1-in. baking pan. Drizzle with 1 tablespoon oil; sprinkle with salt and pepper. Roast until tender, 15-20 minutes, stirring halfway through.
Meanwhile, in a small skillet, heat remaining 1 teaspoon oil over medium-high heat. Add capers; cook and stir until golden brown, 4-6 minutes. Drain on paper towels.
Stir pepperoncini, almonds and capers into cauliflower; drizzle with vinegar. Serve immediately.

Test Kitchen tip

If you cannot find sherry vinegar, red wine vinegar works just as well.

Nutrition Facts

3/4 cup: 122 calories, 7g fat (1g saturated fat), 0 cholesterol, 962mg sodium, 11g carbohydrate (3g sugars, 4g fiber), 5g protein.

Roast Cauliflower with Pepperoncini

Ingredients

Directions

Nutrition Facts

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