- 1 Cauliflower head
- 3 tbsp butter, divided
- 2 garlic cloves, smashed
- 1 ½ tbsp drained capers
- 1 tbsp all purpose flour
- ⅓ cup white wine
- 1 cup water
- 1 ½ tsp salt
- freshly cracked pepper
- Capers and chopped parsley for serving
Trim the bottom of the cauliflower and remove all the leaves and most of the stem.
Steam the cauliflower for 18 minutes or until a toothpick enters easily when pressed into the cauliflower.
Meanwhile, preheat the oven to 400ºF (200°C).
Heat 2 tablespoons butter in a medium skillet over medium heat. Add the crushed garlic cloves and allow them to cook until they are golden brown on both sides. Add the capers and cook until they begin to brown and have released their juices, then mix in the flour and cook for 1 minute. Add the wine and cook until it boils for about a minute, to release the alcohol. Add the water and reduce the sauce for 4-5 minutes. Add ½ teaspoon salt and mix. Take garlic cloves off the pan.
Place steamed cauliflower on top of the sauce and brush with 1 tablespoon of melted butter. Season with 1 teaspoon salt and freshly cracked pepper.
Roast for 10-15minutes, depending on the size of your cauliflower, until golden.
Finish the cauliflower with extra fresh capers and chopped parsley.
Calories: 93kcal | Carbohydrates: 5g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 876mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg