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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
Roast Cauliflower with Pepperoncini
Roast Cauliflower with Pepperoncini Recipe photo by Taste of Home
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  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

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

Directions

  • 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.
  • 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.
  • 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.

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