Delicious roasted cauliflower with garlic, caper, olive, thyme and rosemary

I saw this recipe and had to share it – how delicious does this look?

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  • 2 medium cauliflower heads, trimmed, halved lengthwise, cored and sliced or cut into bite-sized florets
  • 2 tablespoons/30ml extra virgin olive oil
  • flaky sea salt
  • freshly ground pepper
  • 1 cup/200g marinated olives with a pinch of garlic, thyme and rosemary
  • 2 tablespoons salt-packed capers, rinsed, soaked, or brine-packed capers, rinsed
  • 2 tablespoons chopped fresh flat-leaf parsley
  • ¼ cup/28g chopped roasted walnuts


  1. Preheat oven to 200°.
  2. In large bowl, toss cauliflower with oil, season with salt and pepper. Spread in single layer on large baking sheet (or two, if one looks crowded).
  3. Roast stirring occasionally for 20 minutes.
  4. Add the marinated olives and roast for an additional 8 to 10 minutes or until the cauliflower is lightly browned in spots and just tender.
  5. Transfer roasted cauliflower to a large bowl add capers and chopped parsley and toss to mix well.
  6. Season with more salt and pepper if desired and sprinkle with chopped walnuts.
  7. Serve immediately or let stand at room temperature up to 1 hour before serving.