Serves 4

  • 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.

Nutrition Analysis Per Serving: 110 calories; 4g protein; 11g carbohydrates; 5g fiber; 7g fat; .03g trans fatty acids; 8mg cholesterol; 51mg calcium; 1mg iron; 436mg sodium.
Audrey Ney