Tomato and Caper Roasted Cauliflower

by: Chef Ed Richardson

Compatible Wolf Appliances:


Tomato and Caper Roasted Cauliflower is a great side dish, but can also be served as a vegetarian dish over a bed of rice.

Prep Time
Cook Time


Convection Roast


  • 1 head cauliflower (broken into bite-size pieces)
  • 20 cherry tomatoes, cut in half
  • 1/3 cup capers
  • 1 tablespoon garlic, minced
  • 1/2 cup tomato sauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup parsley, roughly chopped
  • salt and pepper, to taste


Preheat the Wolf Convection Oven to 450°F on Convection Roast Mode.

In a bowl, break the cauliflower into bite-size pieces and remove the core.

Add cherry tomatoes, capers, tomato sauce, olive oil, vinegar, honey, and chopped garlic to the cauliflower. Toss to coat the cauliflower. Add salt and pepper and stir briefly.

Roast cauliflower in a baking dish on rack position 4 of the preheated Wolf Convection Oven for 20 minutes. Garnish with chopped parsley, salt, and pepper, and serve.