Side DishesVegetarian

Roasted Cauliflower with Capers and Parmesan Chips (serves 4)

Another recipe to pep up your cauliflower. If you have a lactose intolerance as I do there are some cheeses that you may be able to tolerate: sheep and goat’s cheeses, hard cheeses rather than soft. For me it was worth experimenting to see a) if I could tolerate cheese and b) the amount I could tolerate.

Pre-heat oven to 350 degrees F.

1 head of cauliflower – divided into florets
2 tbsp. olive oil
Salt and freshly ground black pepper
1 oz. parmesan – finely grated
2 tbsp. capers

Toss cauliflower in oil and season.
Place on a metal tray and cook in oven for some 30 minutes, turning cauliflower pieces over at the 15 minute mark, until nicely browned and tender.
Line a metal tray with parchment paper.
Dot small amounts of parmesan all over the parchment paper making sure there is space between them.
Cook in the oven for about 5 minutes until they are a nice golden brown.
Spoon capers over the cauliflower and place the parmesan chips on top.


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