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Roasted Cauliflower and Capers

Roasted Cauliflower and Capers

Martha Stewart Living, September 2006 http://www.marthastewart.com/343488/roasted-cauliflower-and-capers
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  • Yield Makes about 6 cups
    Serves 8 to 12 as a tapa

Ingredients

    • 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

Directions

  1. 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.

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