Recipe: Easy Roasted Cauliflower with Red Onions and Capers


Last time I was in New York City, I had the most delicious roasted cauliflower appetizer at Joseph Leonard in the West Village - so delicious that I had to make it myself and share the recipe with you. If you, your children or grandchildren like crunchy cauliflower, you’ll love this dish! I found a very simple way to make it, which tastes almost as good as the restaurant version!

The secret ingredient is sautéed red onions, which really add a big flavor punch to this salad. Capers too! It does take a few steps to make, but it’s straightforward and so gratifying when you taste the flavor. I hope your family likes them as much as I do!


  • ½ red onion, thinly sliced
  • 1 head cauliflower
  • 4 tablespoons olive oil
  • 2 tablespoons white balsamic or rice vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon capers, drained
  • Kosher salt
  • Black pepper


  1. Cut cauliflower into florets (but I prefer buying a bag of pre-cut florets), and preheat oven to 400 degrees F.
  2. Toss florets with a tablespoon of vinegar and 2 tablespoons of oil, generous kosher salt and pepper. Place on a baking sheet and throw into the oven!
  3. While cauliflower gets nice and crispy in the oven (which will take roughly 30 minutes), slice up a red onion and throw it into an oiled saute pan. Cook them until they’re nice and brown on the edges.
  4. Combine remaining vinegar, oil and mustard into a small bowl and stir together into a dressing.
  5. Once cauliflower and onions are nice and brown, combine them into a bowl with the drained capers and dressing. Toss until well mixed, maybe add an extra splash of salt and pepper, and enjoy!