Dinner Tonight: Roasted Cauliflower with Capers

Dinner Tonight

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Dinner Tonight: Roasted Cauliflower with Capers

When I pulled this from the oven, I was livid. Both the cauliflower and capers came out looking awfully disappointing. And by “awfully disappointing,” I mean “burnt." I just couldn’t believe Martha Stewart, of all people, would construct such a disastrous mess of a recipe. I mean, you all can see this, right? Those little black balls are the capers. I almost chucked it right there.

Ends up all those crispy black bits are full-flavored goodness. I really should have known better. I had no use for cauliflower until I learned that it gets this wonderful nutty aroma when you roast the hell out of it. And this caper-assisted recipe is even easier than the curried version I had made before. The fiancée actually finished this before the meat course, forking up all those little black bits as quickly as possible.

About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.

  • Rated:


  • 1 head cauliflower, cut into florets
  • 2 1/2 tablespoons capers
  • 3 tablespoons olive-oil
  • Salt
  • 1/2 tablespoons marjoram leaves, chopped (optional)


  1. 1.

    Preheat the oven to 400°F.

  2. 2.

    In a large bowl, toss the cauliflower and capers with the oil. Then spread the mixture out on a large roasting pan. Season with salt. Cook for 30 minutes, stirring occasionally so the cauliflower browns evenly.

  3. 3.

    Remove from the oven and sprinkle with marjoram leaves, if you have them.