Roasted Cauliflower Caesar 

By Andy Baraghani

Published May 13, 2025

  • Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Media 1 of 1
Total Time
1 hour
Prep Time
10 minutes
Cook Time
50 minutes
Rating
5(494)
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

  • 1 medium head cauliflower (regular or romanesco), about 2 pounds 

  • ¼ cup capers, drained 

  • ¼ cup extra-virgin olive oil 

  • Salt and freshly ground black pepper 

  • 1 lemon 

  • ½ cup finely grated Parmesan, plus more for topping 

  • ¼ cup mayonnaise 

  • 1 tablespoon Dijon mustard 

  • 2 oil-packed anchovies, drained and finely chopped 

  • 2 garlic cloves, finely grated 

  • 1 cup whole parsley leaves 

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

12 grams carbs; 20 milligrams cholesterol; 353 calories; 14 grams monosaturated fat; 8 grams polyunsaturated fat; 7 grams saturated fat; 30 grams fat; 5 grams fiber; 675 milligrams sodium; 11 grams protein; 4 grams sugar

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
494 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!

Trish

Agree with a little less lemon - and good idea on the Worcestershire. Will definitely make again. I will put it over romaine for a cold salad for tomorrow, and add some shrimp for protein. But enjoyed it as a warm dish as well. A winner in this household.

Karen S

WOW - this was delish! Following suggestions in the comments, I roasted a tin of drained chickpeas with the cauliflower and reduced the lemon to 1/2 a large. I also reduced the garlic to 1 clove and used 1 tsp anchovy paste in place of the 2 filets. I served everything on a bed of arugula. It served 3 as a main. My husband said "I was expecting a 6, but this was a 9!" I will make this again for sure.

Karen S

Almost forgot - I used low fat Hellman's mayo.

Mike/Charleston, SC

LOVED this recipe. The sauce is so good. I used anchovy paste (instead of anchovies) and added 1 lb of boneless/skinless chicken breast (medium dice/sauteed in a bit of olive oil) to the sauce right before adding the roasted cauliflower. Didn't have any fresh parsley, so I tossed in fresh spinach instead. Served it with white rice. Really great.

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