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.
- 1 head cauliflower, cut into florets
- 2 1/2 tablespoons capers
- 3 tablespoons olive-oil
- 1/2 tablespoons marjoram leaves, chopped (optional)
Preheat the oven to 400°F.
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.
Remove from the oven and sprinkle with marjoram leaves, if you have them.