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Roasted Cauliflower with Fried Caper Gremolata
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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 Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: Mediterranean
Diet: Gluten Free, Vegetarian
Servings: 6


  • Small skillet or saucepan
  • Large rimmed baking sheet
  • Mixing bowl


  • 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


  • 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.


  • 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.


Serving: 1cup | Calories: 220kcal | Carbohydrates: 9g | Protein: 5g | Fat: 18g | Saturated Fat: 1g | Sodium: 365mg | Fiber: 3g | Sugar: 2.5g