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Pizzeria Delfina’s Spicy Cauliflower
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5 from 1 vote

Pizzeria Delfina's Spicy Cauliflower

One of my favorite side dishes at Delfina was their spicy cauliflower appetizer – the florets were fried until golden and crunchy on the outside and tossed with pepper flakes, garlic, capers, and bread crumbs. Here's my paleofied twist!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Cuisine: Italian
Keyword: gluten-free, keto, low carb, paleo, Primal, Vegan, Vegetarian, Whole30
Servings: 4
Calories: 161kcal


  • 1 large cauliflower
  • 1/4 cup coconut oil or fat of choice
  • Diamond Crystal kosher salt 
  • 1/4 cup capers drained
  • 1/4 cup chopped Italian parsley
  • 2 cloves garlic thinly sliced lengthwise
  • 1 teaspoon Aleppo pepper or red pepper flakes


  • Trim the cauliflower head. Cut around the core and release the florets.
  • Heat the coconut oil in a cast iron skillet over medium high heat. Drop the cauliflower in and top with a generous sprinkle of salt. (Make sure the cauliflower isn’t overcrowded – fry in two batches if you must!)
  • While the cauliflower is browning, slice the garlic, measure out the capers, and chop the parsley.
  • Flip the cauliflower florets to make sure they are browned all over, about 8-10 minutes total.
  • Once the cauliflower is toasty, toss the garlic, capers, and parsley in the pan and stir-fry everything until the garlic is browned.
  • Sprinkle Aleppo pepper and adjust seasoning as needed.
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Calories: 161kcal | Carbohydrates: 9g | Protein: 3g | Fat: 14g | Fiber: 4g | Sugar: 3g