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Roast Cauliflower with Pepperoncini

I never enjoyed cauliflower but was determined to. I tweaked this recipe for many years and finally found the perfect mix of flavors and ingredients. —Hannah Hicks, Marina del Rey, California
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 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


  • 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.

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