baked cauliflower & capers

baked cauliflower & capers

When I was a kid, I used to eat cauliflower out of the microwafe, very softly cooked, with butter and ketchup. Today however, I have a different way of eating this vegetable! Inspired by the “Bauernschänke” Restaurant in Zurich, I tried to copy that recipe which tastes divine. It is somehow different as I did not find out the spices they use, but still it tastes amazing! Roasted in the oven (tastes almost like deep-fried but is of course a much healthier version), spiced up with a lot of chili and capers, and breaded in order to turn crispy. Try these with a dip for a starter, or simply as a healthy side dish for meat or fish.


Ingredients for 4 (as a side dish):


TBS = table spoon (big)

TS = tea spoon (small)


  • 800g cauliflower (approximately, it will be less once you removed the stalk and leafs)

  • 4 TBS breadcrumbs (finely ground)

  • 0.5 TS very hot chili powder

  • 1 TS onion powder

  • 1 TS salt

  • 1 TS sweet paprika

  • 1 TS black cumin (optional)

  • 0.5 TS rosemary powder (or 1 TS fresh rosemary, finely chopped)

  • 0.5 garlic clove

  • 1 egg

  • 2 TBS fresh, small capers

  • Flour (just a bit for dusting)

  • Olive oil (just a bit)



Cut the cauliflower into florets and cut these in boiling, unsalted water for five to six minutes, drain.

In a big plate, mix the breadcrumbs with all the spices and the salt and set aside.

In another plate, scramble the egg together with the pressed garlic


Now dust the pre-cooked cauliflower florets (they should not be too wet anymore) with flour, then toss them in the egg-mixture, then into the spiced breadcrumbs, making sure they are covered all over. Make several portions in order not to overload it. Then distribute on a baking tray covered with baking paper.


Sprinkle some olive oil, just a dash, on top of the florets, and distribute the capers on top.



Bake at 200 degrees (circulating air) for 20 minutes until crispy and slightly brown.


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