Roasted Cauliflower and Capers
- 2 large heads cauliflower, (about 4 pounds total), cut into florets
- 1/3 cup salt-packed capers, rinsed
- 6 tablespoons extra-virgin olive oil, plus more for drizzling
- Coarse salt
- 1 tablespoon coarsely chopped or very small whole fresh marjoram leaves
Preheat oven to 400 degrees. Divide cauliflower and capers between 2 rimmed baking sheets. Drizzle each sheet with 3 tablespoons oil; toss to combine. Season with salt. Spread in a single layer. Roast, stirring occasionally, until cauliflower is golden brown and tender, 30 to 40 minutes. Toss with marjoram. Serve warm or at room temperature, drizzled with oil.
SourceMartha Stewart Living, September 2006