Ingredients for Roasted Cauliflower With Capers
- 1 large head of cauliflower
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 2 tablespoons capers (with their juice)
- Caper Juice
- Salt And Pepper
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How to Make Roasted Cauliflower With Capers
- Preheat oven to 450°F (232°C).
- Trim and cut 1 large head of cauliflower into bite-sized florets.
- Spread cauliflower florets in a single layer on a large roasting pan or rimmed baking sheet.
- Drizzle with 2 tablespoons of olive oil and season generously with salt and freshly ground black pepper.
- Toss to coat the cauliflower evenly.
- Roast for 20-25 minutes, tossing halfway through, until cauliflower is golden brown and tender.
- While cauliflower roasts, melt 2 tablespoons of butter in a small skillet over medium heat.
- Add 4 cloves of minced garlic and cook, stirring frequently, until lightly browned (about 2-3 minutes).
- Remove from heat and stir in 2 tablespoons of capers (including their juice).
- Once cauliflower is cooked, pour the caper-garlic butter sauce over the cauliflower and toss gently to coat.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
13g
Fat
11g
Carbs
2g
