Roasted Cauliflower with Fried Caper Gremolata

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Roasted Cauliflower with Fried Caper Gremolata served over yogurt or labneh. An impressive, incredibly delicious roasted veggie main or side dish that’s sure to satisfy.

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Cauliflower with caper gremolata served over yogurt in a gray bowl.

If you’re still waiting for your breakthrough moment with cauliflower, this recipe will change the game!

The first night I prepared it, my husband and I polished off the whole plate in record timing.

Just like my Parmesan Roasted Cauliflower, It’s the kind of veggie dish I would gleefully serve company, yet it’s easy enough for weeknight cooking.

When it comes to fabulous cauliflower dishes, my Cauliflower Shawarma Bowls are always a top runner.

Lately, however, I have been leaning towards the zesty gremolata topping and creamy yogurt base of this roasted cauliflower dish.

It’s bright, zippy, creamy, crunchy, and just oh-so satisfying!

How to Make Cauliflower with Gremolata

In this recipe, the magic lies in both the roasting method and the flavorful topping.

To achieve the crispiest, most unctuous florets, the oven temperature needs to be HIGH (we’re talking 450ºF).

The Ingredients

Recipe ingredients in separate bowls assembled on a white surface with labels.
  • Cauliflower: You need 1 large head of cauliflower, which should amount to roughly 8 cups of florets. Alternatively, you can buy the bags of pre-chopped florets.
  • Spices: I love seasoning the cauliflower with coriander for earthy, lightly floral flavor. Alternatively, you can use za’atar or cumin.
  • Capers: Look for capers in brine rather than water. These are much more flavorful!
  • Herbs: A mix of fresh parsley and dill add deliciously fresh, citrusy taste, with slightly grassy undertones.
  • Pistachios: Pistachios are an excellent source of vitamin B6, potassium, and magnesium. Alternatively, you can use pepitas (pumpkin seeds).
  • Lemon: We’re using the zest and juice of a lemon to really infuse the gremolata with bright, citrus-y flavor.
  • Garlic: I like to grate the garlic clove on a microplane, however you can also finely minced it.
  • Yogurt: You can use yogurt, labne, of your favorite dairy-free yogurt alternative for serving.

For a full list of recipe ingredients and quantities, see the recipe card below.

The Directions

Step 1: Roast Cauliflower

Arrange cauliflower on a large baking sheet and toss with olive oil, coriander, salt, and pepper. Bake for 20 to 25 minutes, tossing once midway through, until crisp.

Cauliflower florets being roasted until caramelized on a sheet pan.

Step 2: Fry Capers

Dry the capers in paper towels, pressing to absorb moisture. Heat oil in a small saucepan or skillet over medium heat. Add capers and fry until the capers start to bloom and turn golden, about 3 minutes. Transfer to a bowl and let cool.

Capers being fried until crisp in a small pan, and poured out onto a paper towel.

Step 3: Prepare Gremolata

To the bowl with capers, add parsley, dill, pistachios, lemon zest and juice, chili flakes, and olive oil.

Gremolata being mixed in a clear glass bowl.

Step 4: Mix Yogurt with Garlic in a medium bowl. Spread on a serving platter.

Step 5: Assemble by piling roasted cauliflower over yogurt and spooning caper gremolata overtop.

Roasted cauliflower florets being assembled over yogurt and topped with caper gremolata.

Serving Suggestions

Storage Tips

  • 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.
A serving spoon scooping up cauliflower, yogurt, and gremolata mixture.

More Roasted Cauliflower Recipes

If you give this recipe a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates!

5 from 1 vote

Roasted Cauliflower with Fried Caper Gremolata

Roasted Cauliflower with Fried Caper Gremolata served over yogurt or labneh. An impressive, incredibly delicious roasted veggie main or side dish that's sure to satisfy.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6

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 labne
  • 1 garlic clove, grated on a microplane
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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 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

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.

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1 Comment

  1. elle says:

    5 stars
    This is so delicious, tastes like a restaurant side dish. Thank you!