Recipe information
Yield
serves 8
Ingredients
2 large heads cauliflower (about 4 pounds total), cut into florets
1/3 cup salt-packed capers, rinsed
6 tablespoons extra-virgin olive oil, plus more for serving
Coarse salt
1 tablespoon coarsely chopped or very small whole fresh marjoram leaves
Preparation
Preheat the oven to 400°F. Divide cauliflower and capers between 2 rimmed baking sheets. Drizzle each with 3 tablespoons oil; toss to combine. Season with salt. Spread mixture in a single layer. Roast, stirring occasionally, until cauliflower is golden brown and tender, 30 to 40 minutes. Add marjoram; toss to combine. Serve warm or at room temperature, drizzled with oil.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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