Roasted Cauliflower Caesar 

By Andy Baraghani

Published May 14, 2025

Roasted Cauliflower Caesar 
Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Total Time
1 hour
Prep Time
10 minutes
Cook Time
50 minutes
Rating
5(435)
Comments
Read comments

For this more robust take on Caesar salad, you start by cutting thick slabs of cauliflower before breaking them into smaller pieces and roasting, which ensures maximum caramelized edges while using every part of the vegetable. The florets, stems and even the leafy bits roast together with capers, creating a mix of textures in the dish. The crispy capers and golden cauliflower harbor a punchy, Caesar-inspired dressing made with Parmesan, mayonnaise, anchovies, garlic and Dijon. This dish is delicious warm, but also can work as a cold salad the next day.

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Ingredients

Yield:4 servings
  • 1medium head cauliflower (regular or romanesco), about 2 pounds 
  • ¼cup capers, drained 
  • ¼cup extra-virgin olive oil 
  • Salt and freshly ground black pepper 
  • 1lemon 
  • ½cup finely grated Parmesan, plus more for topping 
  • ¼cup mayonnaise 
  • 1tablespoon Dijon mustard 
  • 2oil-packed anchovies, drained and finely chopped 
  • 2garlic cloves, finely grated 
  • 1cup whole parsley leaves 
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

353 calories; 30 grams fat; 7 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 8 grams polyunsaturated fat; 12 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 11 grams protein; 675 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 450 degrees.

  2. Step 2

    Pull the outer leaves from the cauliflower and give them a rough chop. Trim the stem of the cauliflower so that it can stand upright. Cut the cauliflower into 1-inch-thick slabs (you’ll probably get 4 or 5 pieces), then snap off the florets from the stem section of each slab. Scoop and drop all the cauliflower (florets, sliced stem and leaves) onto a large rimmed baking sheet.

  3. Step 3

    Toss the cauliflower with the capers and oil and season with salt and pepper. Spread the cauliflower to prevent the pieces from stacking too much on one another and roast, flipping halfway, until cauliflower is caramelized on both sides and the capers are crispy, about 30 minutes.

  4. Step 4

    While the cauliflower is roasting, zest and juice the lemon into a large bowl. Add the Parmesan, mayonnaise, mustard, anchovies and garlic. Season with salt and lots of pepper, and stir until smooth.

  5. Step 5

    Add the roasted cauliflower mixture and parsley to the bowl and toss until coated. Taste and adjust seasoning with salt and pepper before serving.

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Ratings

5 out of 5
435 user ratings
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Comments

Brenda

We loved this for dinner, with the addition of roasted chicken. Next time, and there will be a next time, we will use a little less lemon and add a few drops of Worcestershire sauce

Sarah Indianapolis

@Brenda, I too, wondered where the dash of Worcestershire sauce was. Will make this after work this week!

Hannah

Great recipe! I added a can of chickpeas with the cauliflower to make a heartier lunch salad. I thought the crispy chickpeas added some great texture as well.

Emma

Could you use frozen cauliflower?

Charlotte

This is so good!! Added a tin of chickpeas about halfway through to bulk it out. To make it slightly lighter, would also suggest doing half mayo half Greek yoghurt. Agreed with other commenters that half a lemon juice only and also a few dashes of Worcestershire sauce really elevate the sauce !

M Burris

I omitted the anchovies and halved the sauce recipe, and the finished dish was still VERY saucy. Next time, I'll double the cauliflower or halve the sauce recipe again. Flavor is delicious, and it's great hot, warm, or room temp, and even better the next day.

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