Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Roasted Cauliflower with Capers 3.3 (17) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 9, 2019 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 40 mins Servings: 4 Take familiar techniques, like roasting, and apply them in new ways for this delicious side. 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. Print