Roasted Cauliflower with Fried Caper Gremolata served over yogurt or labneh is a delicious and impressive dish that can be enjoyed as a main or side. This recipe is sure to satisfy with its combination of flavors and textures.
Why You’ll Love This Roasted Cauliflower with Fried Caper Gremolata
If you’re waiting to fall in love with cauliflower, this dish will do the trick! The first time I made it, my husband and I finished the entire plate in record time. It’s similar to my Parmesan Roasted Cauliflower—perfect for serving guests, yet easy enough for a weeknight meal.
While I love my Cauliflower Shawarma Bowls, lately I’ve been drawn to the zesty gremolata topping and creamy yogurt base in this recipe. It’s bright, creamy, crunchy, and incredibly satisfying!
How to Make Cauliflower with Gremolata
The magic of this recipe lies in the high-heat roasting method and the flavorful topping.
Ingredients
- Cauliflower: Use one large head, roughly 8 cups of florets, or pre-chopped florets.
- Spices: Season with coriander for an earthy, slightly floral flavor. You can also use za’atar or cumin.
- Capers: Choose capers in brine for the best flavor.
- Herbs: Fresh parsley and dill provide a fresh, citrusy taste with grassy undertones.
- Pistachios: A good source of vitamin B6, potassium, and magnesium. Pepitas (pumpkin seeds) are a great alternative.
- Lemon: Both zest and juice add a bright, citrusy flavor to the gremolata.
- Garlic: Grate a garlic clove on a microplane or finely mince it.
- Yogurt: Use yogurt, labneh, or a favorite dairy-free alternative.
For a complete list of ingredients and quantities, refer to the recipe card below.
Directions
Step 1: Roast Cauliflower
Preheat the oven to 450ºF. Arrange cauliflower on a large baking sheet and toss with olive oil, coriander, salt, and pepper. Roast for 20 to 25 minutes, tossing halfway through, until crisp.
Step 2: Fry Capers
Dry capers with paper towels. Heat oil in a small saucepan or skillet over medium heat. Add capers and fry until they bloom and turn golden, about 3 minutes. Transfer to a bowl to cool.
Step 3: Prepare Gremolata
In the bowl with capers, mix parsley, dill, pistachios, lemon zest and juice, chili flakes, and olive oil.
Step 4: Mix Yogurt with Garlic
In a medium bowl, combine yogurt and garlic. Spread on a serving platter.
Step 5: Assemble
Pile the roasted cauliflower over the yogurt and spoon the caper gremolata on top.
Serving Suggestions
- Fish: Pairs well with Mediterranean Baked Cod, Moroccan Baked Fish, and Slow Roasted Salmon.
- Chicken: Complements dishes like Turmeric Chicken.
- Meatballs: Try with Chickpea Meatballs or Lentil Meatballs for a vegetarian meal.
- Shrimp: Great with Greek Shrimp Skewers.
Storage Tips
- To Store: Refrigerate the cauliflower separately from the gremolata and yogurt, if possible. If combined, store in an airtight container for up to 3 days.
- To Reheat: If separated, rewarm the cauliflower on a baking sheet at 350°F or in a skillet. Add the gremolata after warming. If combined, enjoy leftovers chilled or at room temperature after sitting for about an hour.
Equipment
- Small skillet or saucepan
- Large-rimmed baking sheet
- Mixing bowl
Ingredients
- 1 large head cauliflower, cut into medium-large florets (about 8 heaping cups)
- Extra-virgin olive oil
- 1 tsp. ground coriander
- 3/4 tsp. kosher salt
- 1/2 tsp. black pepper
- 2 Tbsp. capers in brine
- 1/4 cup finely chopped fresh parsley
- 3 Tbsp. finely chopped fresh dill
- 1/4 cup roasted pistachios, finely chopped
- 1 tsp. lemon zest plus 2 Tbsp. fresh lemon juice (from 1 lemon)
- Pinch of chili flakes
- 1/2 cup plain full-fat Greek yogurt or labneh
- 1 garlic clove, grated on a microplane
Instructions
- Preheat oven to 450ºF. Arrange cauliflower on a large rimmed baking sheet and toss with 3 Tbsp. extra-virgin olive oil (or avocado oil), coriander, salt, and black pepper. Bake for 20 to 25 minutes, tossing once midway through, until crisp and caramelized.
- Meanwhile, dry the capers very well by wrapping them in paper towels and pressing them to absorb moisture. (If there is too much moisture, the oil will sputter aggressively.)Heat 2 Tbsp. extra-virgin olive oil in a small saucepan or skillet over medium heat. Once hot, add capers and fry until the capers start to bloom and turn golden, about 3 minutes. Transfer capers and oil to a bowl and let cool for 5 to 10 minutes. (They will crisp up further as they cool.)To the bowl with capers, add parsley, dill, pistachios, lemon zest and juice, chili flakes, and 3 Tbsp. extra-virgin olive oil. Taste and season with a pinch of salt, if needed.
- In a separate bowl, combine yogurt and grated garlic; mix well. Spread garlic yogurt on a serving platter or wide-rimmed bowl. Add roasted cauliflower, and spoon caper gremolata overtop.
Notes
- To Store. Refrigerate cauliflower separate from gremolata and yogurt, if possible. If everything is already mixed and assembled, you can just refrigerate it in an airtight container for up to 3 days.
- To Reheat. If your cauliflower is stored separately from gremolata and yogurt, rewarm florets on a baking sheet in the oven at 350 degrees F or in a skillet on the stove. Spoon gremolata on after cauliflower is warm.
- If all components are combined, I suggest enjoying leftovers chilled, or letting it sit at room temperature for about an hour before eating.
NUTRITION INFORMATON: Serving: 1cup | Calories: 220kcal | Carbohydrates: 9g | Protein: 5g | Fat: 18g | Saturated Fat: 1g | Sodium: 365mg | Fiber: 3g | Sugar: 2.5g
*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
You can also FOLLOW ME on PINTEREST, and INSTAGRAM for more delicious, healthy recipes!
