The Great Cauliflower Caper

I am very excited to share my first recipe on Meg's blog. This is another recipe from the Martha book "Great Food Fast". I made this for the first time a couple of weeks ago and have had it 2 more times since. It is sooooo good! It smells like garlic bread and is so delicious. YUM! It might be best to make more of the sauce cuz that's the best part :P

Roasted Cauliflower

1 head cauliflower (about 2 pounds), trimmed and cut into florets 1 Tbs olive oil coarse salt and freshly ground black pepper 1 Tbs butter 2 cloves garlic, thinly sliced 1 tsp capers 1 tsp caper juice

1 Preheat oven to 450°F. Spread the cauliflower in a roasting pan. Drizzle with oil; season with salt and pepper. Toss to combine. Roast, tossing once or twice, until the cauliflower is golden brown and tender, 20-25 minutes. 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 capers and juice. Pour over cauliflower, and toss to coat.

Servings: 4