Recipe: Roasted Cauliflower with Parsley Sauce

Mr. H. and I have decided that the couple who cooks together…well…they get to eat more things than spaghetti, pizza and hamburger patties together.   And…it’s fun….(as long as he listens to me…hmmm)

This was our first attempt, and I think it went pretty well.  The Cauliflower was good (although we might have used less of the parsley sauce), but we also put the parsley sauce on the fish (Tilapia) and it was great!!  And…although we are trying to get away from our spaghetti diet…it’s great on spaghetti noodles…


1 head Cauliflower – cut in large florets

1/4 Cup Extra Virgin Olive Oil

1 tsp. Kosher Salt

1/2 tsp. Pepper

For the sauce:

1 Cup Flat Leaf Parsley (firmly packed)

1/2 Cup Extra Virgin Olive Oil

3 Tbsp. Capers – Drained and Rinsed

1/2 tsp. Black Pepper


Preheat oven to 450F.  In a mixing bowl, toss the cauliflower with the olive oil, salt and pepper. 

Spread on baking sheet. (I use parchment paper, it will REALLY help with the clean up)

I get this in rolls as well as in sheets. SO convenient


Roast until Cauliflower is slightly charred,  shaking the pan halfway through cooking.   This will take about 45 minutes.

Return the Cauliflower to the bowl.

While Cauliflower is roasting, make Parsley Sauce. 

Place parsley, oil, garlic, capers and pepper in blender or mini food processor.

This reminds me of a bass-o-matic (SNL with Dan Akroyd - from the old days, when they were funny!)


Purée until mixture is smooth. Sauce should be slightly soupy. Makes about 3/4 cup

To serve, toss Cauliflower with Parsley Sauce to taste (about 1/4 cup to 1/2 cup

We made a mistake the first time and added ALL of the sauce. I would use about 1/4 cup to start...


Refrigerate remaining sauce, covered, for another use

And…because I love you, here is the recipe in pdf format so you can download it and print.

Cauliflower pdf file

Category: Cook, Vegetables
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