Martha Stewart's Roasted Cauliflower
photo by gemini08
- Ready In:
- 1 head cauliflower, cut into small florets
- 1 tablespoon olive oil
- salt and pepper (coarse)
- 1 tablespoon butter
- 2 garlic cloves, thinly sliced
- 1 teaspoon capers
- 1 teaspoon 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.
Questions & Replies
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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!!
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