Sage Roasted Cauliflower

Ingredients:

2 heads of cauliflower
4 Tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon salt, kosher
black pepper, fresh ground
4 Tablespoons butter, unsalted
10 sage leaves, fresh
20 capers

Method:

1. Preheat oven to 375 bake or 400 convection.
1. Cut Cauliflower in half, core the center and separate into flowerettes.
2. Wash cauliflower in cold water.
3. Heat an oven proof large sauté pan on medium heat. (I use a cast iron skillet from my grandma, it really is the best for roasting vegetables).
4. Add 2 Tablespoons of olive oil to the skillet.
5. Add cauliflower flowerettes.
6. Mix remaining two tablespoons olive oil with minced garlic, drizzle over the cauliflower.
7. Sprinkle the cauliflower with Kosher salt and fresh

ground black pepper.
8. Place sauté pan in the preheated oven and roast for 40 minutes until golden brown and a life easily inserts into the stem of a thick flowerette. 9. Remove from oven.
10. Just before serving, in a separate small sauté pan melt the butter on medium heat, add the sage leaves and sauté until the sage leaves are crisp and the butter is lightly browned and has a wonderful nutty smell.
11. Remove from heat and add the capers, carefully, they will sputter because they are wet.
12. Drizzle over the roasted cauliflower.