Roasted Cauliflower
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- Yield Serves 6 to 8
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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
- 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.
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.
Temperature?