Roast Cauliflower with Pepperoncini

Total Time

Prep/Total Time: 30 min.


6 servings

Updated: Jun. 23, 2023
I never really enjoyed cauliflower but was determined to like it. I tweaked this recipe for many years and finally found an excellent mix of flavors and ingredients. —Hannah Hicks, Marina del Rey, California
Roast Cauliflower with Pepperoncini Recipe photo by Taste of Home


  • 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


  1. Preheat oven to 450°. Place cauliflower in a 15x10x1-in. baking pan. Drizzle with 1 tablespoon oil; sprinkle with salt and pepper. Roast until tender, 15-20 minutes, stirring halfway through.
  2. Meanwhile, in a small skillet, heat remaining 1 teaspoon oil over medium-high heat. Add capers; cook and stir until golden brown, 4-6 minutes. Drain on paper towels.
  3. Stir pepperoncini, almonds and capers into cauliflower; drizzle with vinegar. Serve immediately.

Test Kitchen tip
  • If you cannot find sherry vinegar, red wine vinegar works just as well.
  • Nutrition Facts

    3/4 cup: 122 calories, 7g fat (1g saturated fat), 0 cholesterol, 962mg sodium, 11g carbohydrate (3g sugars, 4g fiber), 5g protein.