Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Roasted Cauliflower 3.8 (22) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 Take familiar techniques, like roasting, and apply them in new ways for this delicious side. 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 ½ teaspoons small fresh marjoram or oregano leaves (or chopped, if large) 1 tablespoon red wine vinegar 1 teaspoon coarse-grained mustard Directions Preheat oven to 400 degrees. 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. Rate it Print