Roasted cauliflower is one of our favorite vegetable accompaniments to many meals. I like to roast cauliflower with thinly sliced garlic and a drizzle of olive oil, seasoned with salt and pepper. Recently, I add about a tablespoon of capers after the cauliflower comes out of the oven — the capers add a nice salty and slightly tangy flavor.
For the cauliflower, preheat the oven to 375F. Break down the cauliflower into about 1 in. florets and put them in a bowl. Add sliced garlic (about 3 cloves), season with salt and pepper. Drizzle with some olive oil and mix well. Lay out the cauliflower in a baking dish and roast for about 25 minutes, or until tender. I like to move the cauliflower around occasionally so that they brown evenly.
When the cauliflower is cooked, take the baking dish out of the oven. Rinse about a tablespoon of capers and add to the cauliflower — I like the small type of capers (non-pereil), jarred in water. Gently mix in the capers.