Roasted Cauliflower

• 1 head cauliflower (about 2 pounds), trimmed and cut into small florets
• 1 tablespoon olive oil
• Coarse salt and fresh ground pepper
• 1 tablespoon butter
• 2 garlic cloves, thinly sliced
• 1 teaspoon capers
• 1 teaspoon caper juice

1. Preheat the oven to 450F.
2. Spread the cauliflower in a roasting pan.
3. Drizzle with the oil; season with salt and pepper.
4. Toss to combine.
5. Roast, tossing once or twice, until the cauliflower is golden brown and tender, 20 to 25 minutes.
6. In a small skillet, melt the butter over medium heat.
7. Cook the garlic, stirring often, until lightly browned, 2 to 3 minutes.
8. Remove from heat.
9. Add the capers and caper juice.
10. Pour over the cauliflower, and toss to coat.

cauliflower, olive oil, salt, butter, garlic, capers, caper juice

Taken from www.epicurious.com/recipes/food/views/roasted-cauliflower-383368 (may not work)