Recipe by Chef.Jules
From Everyday Foods, a Martha Stewart publication. We love cauliflower this way! Easy and delicious.
Top Review by gemini08
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!
- 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
Directions See How It's Made
- 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.