How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Lemon-Caper Cauliflower?

You need 9 ingredients. The key ingredients include: 1 head cauliflower (approximately 2 pounds), cut into 1 1/2-inch florets, 1/2 cup extra-virgin olive oil, 1/2 small red onion, minced, 1 1/2 tablespoons capers, drained and mashed, and more.

Is Lemon-Caper Cauliflower suitable as vegetarian?

Yes, Lemon-Caper Cauliflower falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Lemon-Caper Cauliflower?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon-Caper Cauliflower Recipe

Name: Lemon-Caper Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower (approximately 2 pounds), cut into 1 1/2-inch florets; 1/2 cup extra-virgin olive oil; 1/2 small red onion, minced; 1 1/2 tablespoons capers, drained and mashed; 2 tablespoons pureed preserved lemon (see Note); 1 1/2 tablespoons freshly squeezed lemon juice; 2 1/4 teaspoons kosher salt; 1 1/4 teaspoons freshly ground black pepper; 1/4 cup chopped fresh flat-leaf parsley

Try this homemade Lemon-Caper Cauliflower recipe the whole family will love. Made with cauliflower, extra-virgin olive oil, red onion and capers. Easy s…

This Lemon-Caper Cauliflower relies on simple, everyday ingredients such as extra-virgin olive oil, small red onion, minced, capers, drained and mashed and freshly squeezed lemon juice. It comes together quickly and makes 4 servings, at about 328 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

1 head cauliflower (approximately 2 pounds), cut into 1 1/2-inch florets
1/2 cup extra-virgin olive oil
1/2 small red onion, minced
1 1/2 tablespoons capers, drained and mashed
2 tablespoons pureed preserved lemon (see Note)
1 1/2 tablespoons freshly squeezed lemon juice
2 1/4 teaspoons kosher salt
1 1/4 teaspoons freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
328 kcal
Category
Vegetarian

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