Martha Stewart's Roasted Cauliflower

"From Everyday Foods, a Martha Stewart publication. We love cauliflower this way! Easy and delicious."
 
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photo by gemini08 photo by gemini08
photo by gemini08
photo by breezermom photo by breezermom
photo by Sharon123 photo by Sharon123
Ready In:
35mins
Ingredients:
7
Yields:
2 pounds
Serves:
4
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ingredients

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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.

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Reviews

  1. Fabulous cauliflower preparation! I loved the sweetness of the roasted cauliflower with the brinyness of the capers and the garlic chips are just icing on the cake. This will be my go-to cauliflower recipe! Thanks, Chef Jules!
     
  2. Simply great! Loved the capers and caper juice. Only thing I'd change is to increase the garlic by quite a bit. Thanks for sharing!
     
  3. I hate to keep saying this with each cauliflower recipe I try but "this is my new favorite cauliflower recipe". I LOVE the addition of the sautee'd garlic and the caper and caper juice added such a great flavor! Even my kids liked this one! I did increase the garlic by about 6 cloves but followed the recipe as stated. YUM! Super delicious!!
     
  4. I just love roasted cauliflower and this gave it a new dimension! I enjoyed the capers and juice, and will make again! Thanks!
     
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