Categories: Sides
Ingredients
- 1 lemon
- 1 large head cauliflower, trimmed and cut into bite-size florets
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup finely shredded Parmesan cheese, plus more for garnish
- 2 tablespoons capers, rinsed
Directions
- Position rack in lower third of oven; preheat to 450°F. Coat a large rimmed baking sheet with cooking spray.
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With a sharp knife, remove skin and white pith from lemon and discard. Working over a small bowl, cut the lemon segments from their surrounding membranes, letting the segments drop into the bowl. Drain the juice from the segments.
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Toss the lemon segments, cauliflower, oil, salt and pepper on the baking sheet and spread evenly. Roast until starting to soften and brown, stirring once halfway through, 25 to 30 minutes.
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Sprinkle Parmesan and capers over the cauliflower; stir to combine. Serve garnished with more Parmesan, if desired.