1 head (about 2 pounds) cauliflower, cut into small florets
1 Tbsp olive oil
Kosher salt and ground pepper
1 Tbsp butter
2 cloves garlic, minced
1 tsp capers
1 tsp caper juice (juice from the jar)
Set 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 kosher 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, combine butter, garlic, capers and caper juice. Cook, stirring often, until garlic is lightly browned, 2 to 3 minutes. Remove from heat. Pour over cauliflower, and toss to coat.
2 comments:
I've got a head of cauliflower in my refrigerator now AND capers (and the other stuff) and am going to make this tomorrow! YAY!! Thanks for the great recipe and for the Soup Guide. I sincerely appreciate it!! :O)
@Lisa - You are going to love this cauliflower. Good luck. And I am glad you like the soup guide. It makes me happy when I hear that people like it.
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