Pan-Roasted Cauliflower with Capers, Sunflower Seeds and Le Gruyère®

2-4 servings
Prep Time
Cook Time
Total Time


  • 2 tablespoons, plus 1 teaspoon olive oil, divided
  • 2 tablespoons capers, drained
  • 3 tablespoons sunflower seeds
  • 1/4 cup shallots, peeled and thinly sliced
  • 1 head cauliflower, cut into small florets
  • Small pinch salt and pepper
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 4 ounces (1 cup) Emmi Le Gruyère® AOP Cheese, shredded
  • Fresh or dried parsley, for garnish
  • Sweet mustard, for serving


  1. In a sauté pan over medium-low heat, add 1 teaspoon oil, capers and sunflower seeds. Cook for 3 to 4 minutes, shaking the pan occasionally, or until capers and sunflower seeds are lightly toasted. Transfer to a bowl, and set aside.
  2. Return the pan to the heat. Add 2 tablespoons oil and shallots. Sauté 2 to 3 minutes, until shallots are translucent. Add cauliflower, and toss. Cook 5 to 7 minutes, shaking the pan occasionally, until cauliflower is slightly browned. Add 1 to 2 tablespoons water to the pan, and cover. Let steam for 4 to 5 minutes, or until cauliflower is softened. Add cayenne pepper, and toss to coat. Add 3/4 of the caper-sunflower seed mixture, and shredded Le Gruyère® to the pan. Gently stir until cheese is melted.
  3. To serve, transfer cauliflower mixture to serving bowl, and top with remaining caper-sunflower seed mixture, and fresh or dried parsley. Serve with side of sweet mustard, if desired.