No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Roasted Cauliflower

  • servings: 8

advertisement

advertisement

Ingredients

  • 1 large head cauliflower (about 2 pounds), stems trimmed, cut into florets
  • 3 tablespoons capers, preferably salt-packed, rinsed and drained
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • Coarse salt
  • 1 1/2 teaspoons small fresh marjoram or oregano leaves (or chopped if large)
  • 1 tablespoon red-wine vinegar
  • 1 teaspoon coarse-grained mustard

Directions

  1. Step 1

    Preheat oven to 400 degrees. Place cauliflower and capers on a rimmed baking sheet. Drizzle with 3 tablespoons oil, and toss to combine; season with salt. Spread in a single layer, and roast, stirring occasionally, until cauliflower is golden brown and tender, 30 to 40 minutes. Toss with herbs, vinegar, and mustard. Serve warm or at room temperature, drizzled with oil.

advertisement

advertisement

Reviews (2)

  • 19 Dec, 2008

    When I make roasted cauliflower I preheat oven and baking sheet to 425*, then I add the cauliflower already tossed with oil and seasonings-if you start with a hot pan, food won't stick. Cook for 35 to 45 minutes till soft. Don't stir for first 20 minutes-the cauliflower will develop a nice crust. I also through on some parmesan or asiago cheese during last 10 minutes for nice flavor.

  • 18 Dec, 2008

    Temperature?