Low-Carb Roasted Cauliflower with Capers and Pine Nuts

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    30 min

  • ready time

    ready time

    45 min

Low-Carb Roasted Cauliflower with Capers and Pine Nuts

Looking for something delicious to add to this year’s low-carb holiday side dishes? This fantastic recipe is super easy to make and pairs wonderfully with your holiday mains. It takes about 15 minutes of your actual work, and then you can let the oven do the rest. This recipe is also filling and could be served as a light meal or snack between meals. We wanted to keep things simple, so we just seasoned everything with salt and black pepper and added some olive oil. You can add some other herbs and spices or a few drops of hot sauce for a little extra flavor. Enjoy!

How do you customize this recipe?

You can easily customize this recipe by swapping cauliflower and peppers with your favorite veggies (asparagus would be an excellent idea). You can also add some other nuts and seeds, add your favorite type of olives, or omit them entirely.

How do I store this recipe?

Store the leftovers in air-tight containers and refrigerate for a few days. We don’t recommend freezing them.

  • Net Carbs

    7.6 g

  • Fiber

    5.9 g

  • Total Carbs

    13.6 g

  • Protein

    5.6 g

  • Fats

    27.2 g

298 cals

Low-Carb Roasted Cauliflower with Capers and Pine Nuts

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Cauliflower

    Cauliflower

    300 g

  • Red pepper

    Red pepper

    90 g

  • Extra virgin olive oil

    Extra virgin olive oil

    2 tbsp

  • Pine nuts

    Pine nuts

    3 tbsp

  • Salt

    Salt

    0.25 tsp

  • Black pepper

    Black pepper

    0.25 tsp

  • Greek olives

    Greek olives

    75 g

  • Capers

    Capers

    2 tbsp

  • Parsley

    Parsley

    2 tbsp, chopped

Recipe Steps

steps 4

45 min

  • Step 1

    Cut the cauliflower into smaller florets. Roughly chop the pepper. Add the cauliflower and pepper to a bowl. Add olive oil, salt, and black pepper. Toss to combine.
    Step 1
  • Step 2

    Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper. Transfer the prepared veggies to the baking tray and roast for 20 minutes.
    Step 2
  • Step 3

    Slice the olives. Finely chop the parsley. Remove the veggies from the oven and add sliced olives, parsley, pine nuts, and capers. Roast for another 10 minutes.
    Step 3
  • Step 4

    Transfer to serving plates. Optionally, season with more salt or black pepper and garnish with lemon wedges. Serve immediately.
    Step 4

Comments 2

  • HappyBlueberry

    HappyBlueberry 2 months ago

    Really good! Added feta cheese, yum!

    • AmazingArugula225352

      AmazingArugula225352 3 months ago

      Made just as listed and delicious! My husband asked me to make it the next evening with dinner :) I did sprinkle 1/4 cup shredded Parmesan cheese on top.