Roasted cauliflower with lemon, garlic, and capers from Not Your Mother's Casseroles (Revised and Expanded Edition) (page 101) by Faith Durand

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolepellegrini on August 20, 2018

    I've seen (and made) numerous variations on this recipe before (oven-roasted cauliflower with garlic, lemon and cheese). Wanted to try this one because of the addition of capers, which did add a nice briny note to the dish. I did adjust some of the amounts as 3 tablespoons of capers seemed way too much for one head of cauliflower, as did an entire cup of grated Parm cheese. The author mentioned not actually liking cauliflower until finding a version of this dish online herself, so I'm wondering if the excessive amounts of those ingredients were to "hide" a main ingredient she still didn't really like the flavor of? Also the oven temp & time here didn't really result in a good browning/roasted finish as I've gotten from other versions of this dish cooked at a higher temperature. So, not sure this is a repeater.

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