Prep 10 mins
Cook 25 mins
From Everyday Foods, a Martha Stewart publication. We love cauliflower this way! Easy and delicious.
- 1 head cauliflower, cut into small florets
- 14.79 ml olive oil
- salt and pepper (coarse)
- 14.79 ml butter
- 2 garlic cloves, thinly sliced
- 4.92 ml capers
- 4.92 ml caper juice
- 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.
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!
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!
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!!