This side dish of Cauliflower with Capers has a lemon and garlic vibe to it too!

I’m always looking for good side dishes to have with our main protein for dinner, and this is one of them! We do make cauliflower quite often. I usually just steam it, add some butter and call it a day. But with minimal extra effort, this recipe for cauliflower with capers is a dinner winner!

Ingredients needed:

water
lemon
cauliflower florets
extra virgin olive oil
garlic
fresh parsley
capers
salt

How to make Cauliflower with Capers:

The complete, printable recipe is at the end of this post.

Bring the water to boil in a large saucepan. Squeeze the lemon half into the water and add the lemon half to the water, too. Add the cauliflower to the pan; cook 3 minutes. Drain and discard the lemon half.

Heat the oil in a large nonstick skillet over medium heat. Add the cauliflower to the pan, cooking 12 minutes or until soft, stirring occasionally. Add the garlic and cook 30 seconds or until lightly browned.

Add the parsley, lemon juice, capers and salt; toss well.

Capers have quite a bit of sodium, so you’ll want to watch how much salt you add to the recipe. Taste, and add as needed.

I love the saltiness of the capers. And the addition of lemon adds some bright zing to the cauliflower too. Cauliflower can be kind of boring to eat all on its own. But with just a few added ingredients, it can be super delicious! Enjoy!

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Cauliflower with Capers

By Lori Lange

Delicious cauliflower side dish is flavored with lemon, garlic and capers.

Prep: 15

Cook: 15

Total: 30

Servings: 4 servings

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Ingredients

▢ 6 cups water
▢ ½ medium lemon
▢ 4 cups (about 1 small head) cauliflower florets
▢ 2 teaspoons extra virgin olive oil
▢ 2 large garlic cloves, minced
▢ 3 tablespoons chopped fresh parsley
▢ 2 tablespoons freshly squeezed lemon juice
▢ 2 teaspoons capers, drained
▢ ¼ teaspoon salt

Instructions

Bring the water to boil in a large saucepan. Squeeze the lemon half into the water and add the lemon half to the water, too. Add the cauliflower to the pan; cook 3 minutes. Drain and discard the lemon half.
Heat the oil in a large nonstick skillet over medium heat. Add the cauliflower to the pan, cooking 12 minutes or until soft, stirring occasionally. Add the garlic and cook 30 seconds or until lightly browned.
Transfer the cauliflower mixture to a large bowl. Add the parsley, lemon juice, capers and salt; toss well.

Nutrition

Serving: 1serving, Calories: 86kcal, Carbohydrates: 14g, Protein: 5g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 264mg, Potassium: 757mg, Fiber: 5g, Sugar: 5g, Vitamin A: 258IU, Vitamin C: 129mg, Calcium: 74mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

2 Comments

Leah says:

August 12, 2020 at 3:24 PM

Threw in some white beans and served over rice. Great meal.

stanp says:

May 31, 2017 at 4:35 AM

Saw this recipe on your home page and caught my eye as my wife and I frequently enjoy cauliflower.

I usually roast, sometimes with..sometimes without broccoli. I like this different spin from my prep. Always enjoy a taste of lemon…capers a plus to !

Thanks for the alternative idea.