The Perks of Being a Cauliflower with Tomatoes and Capers

Good for Baby, Good for Mama

The Perks of Being a Cauliflower with Tomatoes and Capers


4 servings


T = tablespoon
t = teaspoon


  • 1 head cauliflower

  • 3 T extra-virgin olive oil

  • 1 T kosher salt

  • freshly ground black pepper, to taste

  • 3 T extra-virgin olive oil

  • 3 cloves garlic

  • 2 anchovies

  • ¼ t crushed red pepper flakes

  • 2 tomatoes

  • 2 T capers

  • 2 T currants


  1. Preheat oven to 375°F. 

  2. Thoroughly wash 1 head of cauliflower under cool, running, drinkable water. Cut into 3-inch florets including the stalk.

  3. In a large mixing bowl, combine the cauliflower florets with 3 tablespoons of extra-virgin olive oil, 1 tablespoon of kosher salt, and a few cranks of freshly ground black pepper. Toss until evenly coated. Transfer to a rimmed baking sheet and arrange all the florets cut-side down. 

  4. Roast until the florets are tender and the undersides are golden brown, about 30 minutes. Let the vegetables rest for 5 minutes on the baking sheet before removing with a thin spatula. This gives them a chance to steam themselves off the pan’s surface, so you don’t leave any of their sweet crust behind!

  5. Meanwhile, in a large sauté pan over medium heat, add 3 tablespoons of extra-virgin olive oil. Add 3 cloves of thinly sliced garlic, 2 anchovies, and ¼ teaspoon of crushed red pepper flakes. Cook until the anchovies melt, about 2 minutes. 

  6. Meanwhile, thoroughly wash 2 tomatoes under cool, running, drinkable water. Roughly chop the tomatoes, add to the pan along with 2 tablespoons of capers and 2 tablespoons of currants. Cook until the tomatoes are saucy, about 5 minutes. 

  7. Add the roasted cauliflower and cook until heated through. Serve warm or at room temperature. Eat up, Mama!

Recipe By

Jennifer Clair
of Home Cooking New York

Food Photography

Kendra Aronson

Food Styling

Kendra Aronson

Prop Styling

Kendra Aronson

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