Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Caramelized Cauliflower Plain and Fancy 3.3 (25) 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 May 16, 2017 Print Share Share Tweet Pin Email Servings: 6 Lazy days call for this recipe's one-step preparation. But when feeling fancy, dive into steps 2 and 3, from Lucinda Scala Quinn's cookbook "Mad Hungry." Ingredients Plain 1 head cauliflower, washed, trimmed, cored, and thinly sliced (pieces will crumble; doesn't matter) 1 ½ tablespoons extra-virgin olive oil Coarse salt and freshly ground black pepper Fancy 1 ½ tablespoons extra-virgin olive oil 1 garlic clove, minced ¼ teaspoon crushed red pepper flakes 2 tablespoons salt-packed capers, well rinsed 3 tablespoons golden raisins 1 recipe Caramelized Cauliflower Plain (see above) 1 tablespoon chopped fresh parsley leaves Directions Preheat the oven to 425 degrees Fahrenheit. Spread the cauliflower in an even layer on a rimmed baking sheet. Drizzle over the olive oil and sprinkle with salt and pepper. Toss to combine. Roast until the cauliflower is lightly caramelized, turning once, about 30 minutes. Serve as is for the plain version or proceed with the variation below for the fancy version. Heat a small pan, and then add olive oil, garlic, and red pepper flakes. Saute for 30 seconds. Add the capers and raisins and cook for another minute. Drizzle the caramelized cauliflower with the caper mixture and parsley and toss to coat well. Serve warm or at room temperature. Cook's Notes For a variation, try substituting escarole for the chopped cauliflower. Print