Roasted Cauliflower

Ingredients

• 1 large head cauliflower (about 2 pounds), stems trimmed, cut into florets
• 3 tablespoons capers, preferably salt-packed, rinsed and drained
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• Coarse salt
• 1 1/2 teaspoons small fresh marjoram or oregano leaves (or chopped, if large)
• 1 tablespoon red wine vinegar
• 1 teaspoon coarse-grained mustard

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