Food & Cooking Recipes Quick & Easy Recipes Roasted Cauliflower and Capers 3.4 (5) Add your rating & review 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 October 24, 2019 Print Rate It Share Share Tweet Pin Email Servings: 12 Yield: 6 cups Roasted cauliflower shares a plate with olives and stuffed peppers for a tasty appetizer that's simple to make. Ingredients 2 large heads cauliflower, (about 4 pounds total), cut into florets ⅓ 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 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. Rate it Print