Roast Cauliflower with Pepperoncini

Name: Roast Cauliflower with Pepperoncini
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings.
Cuisine: Mediterranean
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

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 6 servings.

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

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

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.

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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