Low-Carb Roasted Cauliflower Slices with Red Pepper, Capers, Lemon, and Olives

Hurry and make these Low-Carb Roasted Cauliflower Slices with Red Peppers, Olives, Capers, and Lemon before it gets too hot to turn on the oven! This tasty meatless dinner is also low-carb, Keto, low-glycemic, dairy-free, gluten-free, vegan, Paleo, and Whole 30 approved. Use the Diet-Type Index to find more recipes like this one.

Click to Pin Low-Carb Roasted Cauliflower Slices with Red Pepper, Capers, Lemon, and Olives!

I’m updating this recipe for one of my favorite cauliflower dishes that I think is perfect as a season-spanning recipe for this time of year, even though I realize some of you would never be happy with a big slice of roasted cauliflower for dinner, even if it had a garlicky topping with red pepper, capers, lemon, and olives.  So if you’re one of those people who can’t get that excited about roasted cauliflower, feel free to consider these Low-Carb Roasted Cauliflower Slices with Red Pepper, Capers, Lemon, and Olives as a side dish. But I promise you, cauliflower lovers like myself will happily devour this as a meatless main dish and call it dinner.  And I ate the leftovers cold out of the fridge the next day; it was that good!

This recipe was adapted from Melissa Roberts’ Roasted Cauliflower with Kalamata Vinaigrette that appeared in Gourmet Magazine. And there was certainly nothing wrong with that version of the recipe; my Greek friend Mary tried it and loved it. But the original photos were nothing to get excited about and when we decided to update them Jake and I got a little creative and added chopped red pepper and a few capers to the garlicky vinaigrette, which made it even more flavorful and definitely more colorful. If you’re not much of a Kalamata olive fan, you can make the garlicky topping without the olives if you prefer, but if you like cauliflower and Kalamata olives, this is a must try!

This delicious roasted cauliflower recipe is Low-Carb, Gluten-Free, Paleo, and also Vegan, so hopefully it will work for a lot of people. The hardest part of the recipe might be slicing the cauliflower so it doesn’t fall apart, so buy the biggest cauliflower you can find. But even if your cauliflower ends up in pieces instead of slices, I promise you that this is really delicious!

Cut a head of cauliflower into slices about 3/4 inches thick. I cut through the core of the cauliflower to keep the pieces intact, and then cut some of the core away afterwards. Lay the cauliflower slices in a single layer on a roasting pan. It’s important that the pan isn’t crowded.  Drizzle both sides of the cauliflower with olive oil and season liberally with salt and fresh ground black pepper. Roast cauliflower in a 450F/220C oven, cooking without turning for at least the first 15 minutes.

While the cauliflower roasts, mash 1/2 tsp. minced garlic with some salt. I used a mortar and pestle, but you can do this in a bowl with a fork.  Rinse the garlic and salt into a bowl with lemon juice, then stir in olive oil, whisking until the vinaigrette is emulsified.  Then mix in the chopped olives, diced red pepper, and capers, and let dressing sit so the flavors blend while the cauliflower finishes roasting.

When the Low-Carb Roasted Cauliflower Slices are crisp and slightly browned, spoon the spicy garlic dressing mixture over the cauliflower pieces and serve hot.

More Cauliflower Recipes for Cauliflower Fans:

The BEST Low-Carb Roasted Cauliflower Recipes ~ Kalyn’s Kitchen
Mashed Cauliflower Colcannon ~ Well Plated
Roasted Christmas Cauliflower with Red Bell Pepper, Green Olives, and Pine Nuts ~ Kalyn’s Kitchen
Turmeric Cauliflower Broccoli Chicken ~ Reluctant Entertainer
Roasted Cauliflower with Parmesan ~ Kalyn’s Kitchen

Print Recipe

Low-Carb Roasted Cauliflower Slices with Red Pepper, Capers, Lemon, and Olives

Yield: 4 servings

Total Time: 35-40 minutes

Prep Time: 10 minutes

Cook Time: 25-30 minutes

Unless you’re a complete cauliflower avoider, you can enjoy these Low-Carb Roasted Cauliflower Slices with Red Pepper, Capers, Lemon, and Olives for a meatless main dish or a side dish; take your choice!

Ingredients:

Ingredients:

• 1 large head cauliflower
  2 T olive oil
  salt and fresh ground black pepper to taste

Vinaigrette Topping Ingredients:

• 1/2 tsp. minced garlic
• pinch sea salt
• 3 T fresh-squeezed lemon juice
• 3 T extra-virgin olive oil
• 1/4 cup finely chopped Kalamata olives or black olives, optional
• 1 red bell pepper, chopped small
• 1 T capers

Directions:

1. Preheat oven to 450F/200C.
2. Remove leaves from cauliflower, then use a large knife to cut the cauliflower into slices an even 3/4 inch thick, slicing through the core. Cut core section away from the slices and arrange cauliflower slices in a single layer on a baking sheet. (Don’t worry if some piece break off; they will still taste great!)
3. Drizzle both sides of cauliflower with olive oil and season with salt and fresh ground black pepper. (I used a generous amount of pepper, but not too much salt.)
4. Start cauliflower roasting while you make the vinaigrette, and let it roast 15 minutes without turning.
5. While cauliflower roasts, mash garlic and sea salt in a mortar and pestle (or use a fork and a bowl), then rinse the garlic and salt mixture into a bowl with the lemon juice. Stir in the olive oil, whisking until the dressing is emulsified. Stir in chopped red peppers, capers and olives and let the vinaigrette ingredients blend while cauliflower continues cooking.
6. After about 15 minutes, remove cauliflower from the oven and carefully turn cauliflower pieces with a large turner.
7. Put back in oven and roast 10-15 minutes more, or until cauliflower is slightly crisp and nicely browned, and done to your liking.
8. Serve hot, with the garlicky dressing mixture drizzled over cauliflower

Notes:

This recipe adapted from a recipe by Melissa Roberts for Gourmet Magazine.

All images and text ©Kalyn Denny for Kalyn's Kitchen.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These Low-Carb Roasted Cauliflower Slices with Red Peppers, Olives, Capers, and Lemon are a great side dish or vegetarian main dish for any phase of the South Beach Diet or any other type of low-carb or low-glycemic eating plan.

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