"From Everyday Foods, a Martha Stewart publication. We love cauliflower this way! Easy and delicious."
cauliflower, cut into small florets
salt and pepper
garlic cloves, thinly sliced
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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Martha Stewart's Roasted Cauliflower (cont.)