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
Ingredients
- 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
Reviews
I didn't know what I would think of this recipe when I chose to make it since the mixture is somewhat unconventional. But what a delightful surprise! Flavors and textures came together very well and for once, cauliflower was not covered with cheese! Cauliflower is neither hated nor loved in our family--just kind of "meh" but everyone liked this. Did not add vinegar but it was great without it. Adding to Recipe Box, making a recipe card from the magazine version, and will repeat.
This combination was delicious. will definitely be making this recipe again. Recipe a keeper!
Surprisingly delicious, this will become a regularly served dish at our house. I made 1/3 recipe but reduced the amount of peppers to 1/4 jar. Easy, quick, attractive dish.
Amazing ! My kids loved it too! These flavors are bound for each other. One of the best cauliflower recipes I have ever made.
I really didn't know what to expect with this combination of ingredients but it works. Very tasty and healthy too!