Are you ready for it? This recipe for Roasted Cauliflower with Sundried Tomatoes, Capers and Crunchy Almonds is about to become your new favourite side dish. It all starts with fresh cauliflower, roasted to sweet perfection in a hot oven. With chewy sundried tomatoes, bursts of zesty capers and hits of crunchy garlicky almonds, this dish offers both rich flavour and satisfying texture. Tied together with flavourful tomato dressing, and topped with fresh parsley, the end result is nothing short of delicious. Serve it as a show-stopping side dish or make it the main event of a vegetarian meal.
If you love cauliflower, I have the recipe for you! If you don’t love cauliflower, I also have the recipe for you! Should you find yourself on the cauliflower fence, so to speak, don’t worry – I understand. Before cauliflower had its moment, more often than not it was boiled until mushy, and served bland and watery. The good news is that it doesn’t have to be that way. Neutral and versatile, cauliflower has the ability to shed its unsavoury past and take on any new flavour. When paired with the right ingredients and cooked in the right way, this cruciferous vegetable becomes sweet, savoury and satisfying. Dress it up with sundried tomatoes, capers and crunchy almonds and it becomes downright craveable. You’ll have even the most decided cauliflower avoiders coming back for seconds!
What goes in Roasted Cauliflower with Sundried Tomatoes, Capers and Crunchy Almonds?
- Cauliflower: Fresh is best! Look for a large cauliflower, with firm, tight, creamy white florets, and fresh looking green leaves.
- Extra Virgin Olive Oil: Olive Oil forms the base of the dressing, so be sure to use a quality oil that you like. This recipe fits nicely into the Mediterranean Diet, thanks to its healthy ingredients and a good dose of olive oil.
- Almonds: Quickly frying the almonds in the olive oil deepens their flavour and heightens their crunch. I use whole raw almonds and chop them coarsely.
- Garlic: Garlic gives this dish a satisfyingly savoury undertone. Use freshly minced garlic for the best flavour.
- Tomato Paste: Tomato paste is a bright red paste made from cooked and concentrated tomatoes. It adds both colour and deep tomato flavour to this recipe. Look for tomato paste sold in tubes, so you can use just what you need, storing the rest of the tube in the fridge until the next time you need it.
- Honey: Adds the perfect amount of sweetness to balance the tanginess of the dressing.
- Capers: Capers are tiny buds sold pickled in brine or packed in salt. They add bursts of zesty flavour to this dish. If you use the salt-packed variety, rinse them lightly and pat them dry before you use them.
- Oil-packed Sundried Tomatoes: Sundried Tomatoes infuse the dressing with delicious Tuscan flavour. You can use dry-packed sundried tomatoes, but you will need to soften them first by soaking them in hot water for 15-30 minutes before using. The older and dryer the tomatoes, the longer they will need to soak until they are soft and plyable. Oil-packed sundried tomatoes are ready to use from the jar.
- Italian Parsley: Adding chopped fresh parsley as a final step adds delicious herbiness and bright pop of green colour.
SERVING SUGGESTIONS
This dish is incredibly versatile. It can be served as a spotlight-stealing side dish for meat, chicken or fish – or it can be served as a vegetarian main course. Pair it with quinoa or rice for a complete, meatless meal. I always hope there will be leftovers, as it also makes a delicious light lunch.
Italian Roasted Cauliflower with Sundried Tomatoes, Capers and Crispy Almonds
Ingredients
- 1 Large Head of Cauliflower, cut in bite size florets
- 2 Tbsp + 1/4 cup Extra Virgin Olive Oil
- 1/4 tsp Kosher Salt + Freshly Ground Black Pepper
- 1/2 cup Whole Almonds, coarsely chopped
- 2 cloves Garlic, minced
- 2 Tbsp Tomato Paste
- 2 Tbsp Honey
- 3 Tbsp Capers
- 1/4 cup Oil-packed Sundried Tomatoes, drained and sliced
- 1/2 cup chopped Italian parsley
Instructions
- Preheat the oven to 425F. Line a large baking sheet with parchment paper.
- On the baking sheet, toss the chopped cauliflower with 2 Tbsp olive oil, 1/4 tsp kosher salt and a few cracks of freshly ground black pepper. Roast the cauliflower for 20 minutes, flipping half way through, until tender and golden brown in places.
- While the cauliflower is roasting, warm 1/4 olive oil in a large and deep skillet over medium heat, swirling the pan to coat. Add the chopped almonds and fry, stirring frequently until they are well coated and lightly golden, about 1-2 minutes. Add the garlic and stir for 30 seconds, just until fragrant. Ad the tomato paste and stand back as it will splatter. Cook the tomato paste for 1 minute, stirring constantly, until it has darkened slightly and has blended with the olive oil. Stir in the honey to finish the dressing, then turn off the heat. Add the capers and sundried tomatoes and stir to combine.
- Once the cauliflower has finished roasting, add it to the skillet and toss it in the sundried tomato mixture until it is evenly coated and orange all over. Stir in the parsley and season with salt and pepper to taste. Serve immediately.
RECIPE NOTES
- Delicious served warm or at room temperature
- For even roasting, cut cauliflower florets in a uniform size.
- When roasting the cauliflower, be sure to spread it out in a single layer, leaving space between each piece. This allows air to circulate, and makes it possible for the cauliflower to roast up to golden perfection. Overcrowding the cauliflower will lead to steaming, and the resulting texture will be mushier.
- This dish contains no animal products or grains, making it naturally vegan and gluten-free. *Always read all packages to make sure ingredients are allergen-free before serving it to anyone with dietary sensitivities.
