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© Meredith Corporation. All rights reserved. Used with permission.
(4 servings, about 1 cup each)
Position rack in lower third of oven; preheat to 450°F. Coat a large rimmed baking sheet with cooking spray.
With a sharp knife, remove skin and white pith from lemon and discard. Working over a small bowl, cut the lemon segments from their surrounding membranes, letting the segments drop into the bowl. Drain the juice from the segments.
Toss the lemon segments, cauliflower, oil, salt and pepper on the baking sheet and spread evenly. Roast until starting to soften and brown, stirring once halfway through, 25 to 30 minutes.
Sprinkle Parmesan and capers over the cauliflower; stir to combine. Serve garnished with more Parmesan, if desired.