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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