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