Roasted Cauliflower
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Everyday Food, December 2003
- Prep Time 10 minutes
- Total Time 40 minutes
- Yield Serves 4
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Ingredients
- 1 head (about 2 pounds) cauliflower, cut into small florets
- 1 tablespoon olive oil
- Coarse salt and ground pepper
- 1 tablespoon butter
- 2 cloves garlic, thinly sliced
- 1 teaspoon capers
- 1 teaspoon caper juice
Directions
- Preheat oven to 450 degrees. Trim, and cut cauliflower into small florets; spread in a roasting pan or rimmed baking sheet. Drizzle with olive oil; season with coarse salt and ground pepper. Toss to combine. Roast, tossing once or twice, until cauliflower is golden brown and tender, 20 to 25 minutes.
- In a small skillet, melt butter over medium heat. Cook garlic cloves, stirring often, until lightly browned, 2 to 3 minutes. Remove from heat. Add capers and caper juice. Pour over cauliflower, and toss to coat.
My favorite way to eat cauliflower. :-)
This recipe was great! The cauliflower tasted amazying right out of the oven. Didn't really need anything else, but I went ahead and added the garlic and butter and that made it that much more wonderful. Even my daughter, who doesn't normally like cauliflower, said it was good. I didn't add the capers or caper juice... might have to try that next time.
This recipe for cauliflower is the bomb, really simple and very tasty. If you don't like capers don't worry there are only a few and gives it just the right touch of saltiness.
Hey Ladies: when on a diet, you can use Cauliflower in place of potatoes and this recipe is great. Have made the cauliflower in to a mashed dish, and also we eat it raw with a vinegarette.