Roasted Cauliflower with Capers and Chile

Ingredients

• 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

Instructions

1. Preheat the oven to 400°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.