1. Preheat the oven to 400 degrees F. Core the cauliflower and cut into florets. Toss the florets, 3 tablespoons olive oil, salt, and pepper on a baking sheet. Roast until tender, about 30 minutes.
2. Cook the capers and chile in the remaining 2 tablespoons olive oil in a hot skillet for 1 minute. Add the wine and cook until reduced by half, about 1 minute. Stir in the butter and season with salt and pepper. Add the cauliflower and toss to coat.
1 head cauliflower
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons capers
1 Fresno chile, sliced
1/4 cup white wine
2 tablespoons cold butter
Prep: 10 min
Cook: 30 min
Recipe courtesy of Food Network Kitchens for entwine.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-cauliflower-with-capers-and-chile-recipe.html?oc=linkback