Roasted Cauliflower Caesar

Published May 14, 2025

Prep & Cook Time

  • Prep Time: 10 minutes

  • Cook Time: 50 minutes

  • Total Time: 1 hour

Ingredients

  • 1 medium head cauliflower (regular or romanesco), about 2 pounds

  • ¼ cup capers, drained

  • ¼ cup extra-virgin olive oil

  • Salt and freshly ground black pepper

  • 1 lemon (zest and juice)

  • ½ cup finely grated Parmesan cheese, plus extra for topping

  • ¼ cup mayonnaise

  • 1 tablespoon Dijon mustard

  • 2 oil-packed anchovies, drained and finely chopped

  • 2 garlic cloves, finely grated

  • 1 cup whole parsley leaves

Instructions

Step 1: Preheat Oven & Prepare Cauliflower

Preheat the oven to 450°F (230°C). Line a large rimmed baking sheet with parchment paper (optional, for easy cleanup).

Remove outer leaves from the cauliflower, reserving 2–3 leaves for optional garnish if desired. Roughly chop the outer leaves. Trim the stem to ensure the cauliflower stands upright. Cut the cauliflower into 1-inch-thick slices (yielding 4–5 pieces), then detach florets from the stem section of each slice. Combine all cauliflower components (florets, sliced stem, and chopped leaves) onto the prepared baking sheet.

Step 2: Roast Cauliflower

Toss the cauliflower with drained capers and olive oil. Season with salt and pepper, then spread the cauliflower in a single layer (avoid overcrowding) to ensure even roasting. Roast for 30 minutes, flipping each piece halfway through, until the cauliflower is golden-brown and caramelized on both sides, and the capers are crispy.

Step 3: Make the Dressing

While the cauliflower roasts, prepare the dressing: In a large bowl, zest and juice the lemon (aim for 2–3 tablespoons of juice). Add the finely grated Parmesan, mayonnaise, Dijon mustard, drained and chopped anchovies, and grated garlic. Season generously with salt and freshly ground black pepper, then whisk until smooth and well combined.

Step 4: Combine & Serve

Transfer the roasted cauliflower (including any pan juices) to the dressing bowl. Add the whole parsley leaves and toss gently until all cauliflower pieces are evenly coated. Taste and adjust seasoning with additional salt or pepper as needed. Sprinkle with extra Parmesan cheese before serving.

User Feedback

  • “We loved this for dinner, with the addition of roasted chicken. Next time, we will use a little less lemon and add a few drops of Worcestershire sauce.”

  • @Brenda: “I too, wondered where the Worcestershire sauce was. Will make this after work this week!”

  • “Agree with less lemon—great idea! Will try over romaine with shrimp for protein tomorrow.”

  • “Loved it! Add more capers—might make the dressing standalone.”

  • “Question: 2 oil-packed anchovies—literally 2, or 2 cans? Big taste difference!”

  • “Left out anchovies/garlic for us—served with crusty bread as lunch!”

Enjoy this balanced, flavorful dish—its roasted cauliflower and creamy dressing are a winning combo!