Recipe information
Yield
serves 4
Ingredients
1 head cauliflower (about 2 pounds), trimmed and cut into small florets
1 tablespoon olive oil
Coarse salt and fresh ground pepper
1 tablespoon butter
2 garlic cloves, thinly sliced
1 teaspoon capers
1 teaspoon caper juice
Preparation
Step 1
Preheat the oven to 450°F. Spread the cauliflower in a roasting pan. Drizzle with the oil; season with salt and pepper. Toss to combine. Roast, tossing once or twice, until the cauliflower is golden brown and tender, 20 to 25 minutes.
Step 2
In a small skillet, melt the butter over medium heat. Cook the garlic, stirring often, until lightly browned, 2 to 3 minutes. Remove from heat. Add the capers and caper juice. Pour over the cauliflower, and toss to coat.
Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
