Roasted Cauliflower with Walnut, Caper, and Apricot Salsa Recipe

Roasted Cauliflower with Walnut, Caper, and Apricot Salsa

Serves 4 to 6

The intriguing Mediterranean salsa in this dish is also delicious on fish or chicken.


  • 1 head cauliflower, cored and cut into florets
  • 2 tablespoons extra virgin olive oil
  • Kosher salt, to taste
  • Pepper, to taste
  • Pomegranate arils
  • SALSA:
  • 1/2 cup extra virgin olive oil
  • 1/2 cup chopped fresh flat-leaf parsley leaves
  • 1/2 cup thinly sliced green onion
  • 1/2 cup chopped toasted walnuts
  • 1/2 cup chopped dried apricots
  • 1/4 cup drained capers, 2 tablespoons chopped and 2 tablespoons whole
  • 1/2 serrano or jalapeño pepper, or more, to taste, seeded and minced
  • 1 tablespoon honey
  • 1 1/2 tablespoons sherry vinegar
  • 1 teaspoon fresh lemon zest
  • Kosher salt, to taste
  • Pepper, to taste


  1. Adjust oven rack to middle position and preheat to 400°F.
  2. Place cauliflower on large baking sheet lined with parchment paper. Add 2 tablespoons olive oil, salt, and pepper. Toss well and spread evenly.
  3. Roast 15 to 20 minutes, until lightly browned and tender. While cauliflower roasts, make salsa.
  4. For salsa, combine all ingredients in a small bowl. Stir well. Season with salt and pepper, to taste.
  5. Place roasted cauliflower on a platter. Spoon salsa over cauliflower. Sprinkle with pomegranate arils. Serve warm or at room temperature.


Amount Per Serving (based on 6 servings)
Calories: 330
Fat: 30 g
Saturated Fat: 4 g
Cholesterol: 0 mg
Sodium: 170 mg
Carbohydrates: 17 g
Fiber: 4 g
Sugar: 11 g
Protein: 4 g
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