Roasted Cauliflower

This is one of my favorite side dishes of all time! It's good with just about any protein, but especially squab. Enjoy!
  • Level: Easy
  • Total: 30 min
  • Active: 10 min
  • Yield: 4 to 6 servings
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1 head cauliflower, cut into florets

1/2 cup extra-virgin olive oil, plus more for tossing


4 shallots, minced

1 clove garlic, minced

1 tablespoon honey

1 teaspoon minced white anchovy

1 teaspoon chile flakes

1 teaspoon toasted cumin seeds

Juice and zest of 1 orange 

1/2 cup pine nuts, toasted

2 tablespoons capers, rinsed if salt-packed

2 tablespoons chopped flat-leaf parsley


  1. Preheat the oven to 400 degrees F. Toss the cauliflower florets with a little bit of olive oil and salt. Spread them out on a sheet tray, place in the oven, and roast until lightly golden brown, about 20 minutes. Remove from the oven and set aside to cool. Meanwhile, in a medium bowl combine the shallot, garlic and a pinch of salt. Add the honey, anchovy, chile flakes, cumin and the orange juice and zest. Whisk to combine, then whisk in the remaining 1/4 cup of olive oil. Add the cauliflower, pine nuts and capers and toss to combine. Fold in the parsley and serve.