New This Month

Roasted Cauliflower with Capers

Take familiar techniques, like roasting, and apply them in new ways for this delicious side.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, December 2003

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

  1. 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.

  2. 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.

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