Roasted Cauliflower and Capers

• 2 large heads cauliflower (about 4 pounds total), cut into florets
• 1/3 cup salt-packed capers, rinsed
• 6 tablespoons extra-virgin olive oil, plus more for serving
• Coarse salt
• 1 tablespoon coarsely chopped or very small whole fresh marjoram leaves

1. Preheat the oven to 400F.
2. Divide cauliflower and capers between 2 rimmed baking sheets.
3. Drizzle each with 3 tablespoons oil; toss to combine.
4. Season with salt.
5. Spread mixture in a single layer.
6. Roast, stirring occasionally, until cauliflower is golden brown and tender, 30 to 40 minutes.
7. Add marjoram; toss to combine.
8. Serve warm or at room temperature, drizzled with oil.

cauliflower, salt, extravirgin olive oil, salt, marjoram leaves

Taken from www.epicurious.com/recipes/food/views/roasted-cauliflower-and-capers-392829 (may not work)