Roasted Cauliflower with Caper Bagna Cauda
Recipe type: side-dish,
Cuisine: paleo, vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
An easy and tasty side dish.Inspired by my childhood in Piemonte, where Bagna Cauda is originally from.
  • 1 head organic cauliflower
  • 2 tablespoons grass-fed butter
  • Sea salt to taste
  • Caper Bagna Cauda:
  • 3 tablespoons grass-fed butter
  • 2 organic garlic cloves finely chopped
  • 2 tablespoons dry salted capers
  • 2 anchovy fillets
  1. Pre-heat oven to 400 F.
  2. Chop cauliflower into florets
  3. Place in a baking dish and toss with butter
  4. Season with sea salt
  5. Roast for 30/40 minutes
  6. In the meantime start the Bagna Cauda.
  7. Soak the capers in warm water for 10 minutes, rinse, repeat.
  8. Melt butter in a small saucepan, on very low flame
  9. Add garlic and cook very slowly for about 10 minutes
  10. Now add the anchovy filets after smushing them with a fork.
  11. Add capers to the mixture and cook 5 more minutes.
  12. Serve the cauliflower on a plate topped with the caper bagna cauda.
Recipe by The Nourished Caveman at