- 1 head cauliflower, cut into small florets (about 2 lbs.)
- 1 Tbsp. olive oil
- Coarse salt
- Ground pepper
- 1 Tbsp. butter
- 2 cloves garlic, thinly sliced
- 1 tsp. capers
- 1 tsp. caper juice
Preheat oven to 450°F. Spread cauliflower in a roasting pan. Drizzle with 1 tablespoon olive oil; season with coarse salt and ground pepper. Toss to combine. Roast, tossing once or twice until cauliflower is golden brown and tender, approximately 20-25 minutes.
In a small skillet, melt butter on medium heat. Cook thinly sliced garlic, stirring often until lightly browned, 2 or 3 minutes. Remove from heat. Add capers and caper juice. Pour over cauliflower and toss to coat.