Type what you have

Ingredients

• ✓ caper
• smoked salmon
• dill
• olive oil
• lemon zest
• red onion

Instructions

1. 1 Pulse capers, until coarsely chopped, in a food processor fitted with a steel blade. Add salmon, dill, oil and lemon zest; pulse until salmon is finely chopped and well-mixed. Stir in red onion. Serve with kettle-style potato chips, sesame crackers or toasts. If you assemble the hors d'oeuvres (rather than letting guests make their own), top each tartare-covered toast or chip with a thin slice of lemon, rind and all.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ caper
• green olive
• kalamata olive
• lemon
• coriander seed
• black pepper
• red pepper flakes
• olive oil

Instructions

1. 1 Fill a layer of 1/3 of the olives into a 16-ounce jar. Top with 3 slices of lemon and sprinkle with 1/3 of the capers, coriander seeds, peppercorns, and red pepper flakes. Repeat the layers 2 more times.
2. 2 Pour oil into the jar and chill olives for a couple weeks before serving. Bring olives to room temperature before serving.

By lutzflcat

Ingredients

• ✓ caper
• cream cheese
• sweet onion
• lemon
• seafood seasoning
• parsley
• worcestershire sauce
• hot pepper sauce
• tuna

Instructions

1. 1 Whip cream cheese in a bowl with an electric hand mixer. Add onion, capers, lemon zest and juice, seafood seasoning, parsley, Worcestershire, and hot sauce. Mix well. Add tuna and mix until well blended.
2. 2 Refrigerate for 2 hours, or up to overnight.

By Veronica Standeven

Ingredients

• ✓ caper
• shrimp
• crabmeat
• chili sauce
• horseradish
• hot pepper sauce
• cream cheese
• paprika

Instructions

1. 1 Slice shrimp down the back as deep as you can without cutting through, to make a nice opening for stuffing. Set aside.
2. 2 In a medium bowl, mix together the crabmeat, chili sauce, horseradish, hot pepper sauce and capers. Mix in enough of the cream cheese to form a sticky paste.
3. 3 Stuff the openings of each shrimp with about 1 tablespoon of the crab salad. Sprinkle paprika over the top. Chill for about 30 minutes before serving.

By Monkibonz

Ingredients

• ✓ caper
• cream cheese
• sun-dried tomato
• red onion
• garlic
• lemon juice
• ritz everything crackers
• cucumber
• lox
• salmon

Instructions

1. 1 To make schmear, combine cream cheese, sun dried tomatoes, capers, red onion, garlic, and lemon juice in a bowl; stir well to combine.
2. 2 Cover and refrigerate for 1 hour (or longer) so flavors can meld.
3. 3 To prepare, spread 1-1/2 tsp. schmear on RITZ Everything Cracker and top with cucumber half and piece of smoked salmon.

By RITZ Crackers

Ingredients

• ✓ caper
• green olive
• black olive
• artichoke heart
• banana pepper
• red bell pepper
• garlic
• basil
• lemon juice
• olive oil

Instructions

1. 1 In a food processor or blender, chop green olives, black olives, and artichoke hearts in batches until just spreadable; pour into a mixing bowl. Puree banana peppers and red bell pepper until just spreadable; mix into olive mixture.
2. 2 Stir in garlic, capers, basil, lemon juice, and olive oil until well blended. Tapenade will keep in refrigerator for up to 1 week.

By Pam R

Ingredients

• ✓ caper
• mayonnaise
• onion
• curry powder
• green olive
• salt
• pepper
• worcestershire sauce
• mustard
• dill pickle
• paprika

Instructions

1. 1 Blend the mayonnaise, onion, curry powder, olives, capers, salt, pepper, Worcestershire sauce, mustard, pickle, and paprika in a blender until smooth and creamy.

By JJKADABA

Ingredients

• ✓ caper
• cream cheese
• salmon
• red onion
• wonton wrapper
• water
• cooking spray

Instructions

1. 1 Combine cream cheese, salmon, capers, and red onion in a bowl. Fill a second small bowl with water.
2. 2 Working with 6 wonton wrappers at a time, separate them out onto a clean work surface. Place 1 teaspoon of salmon mixture in the center of each wonton. Do not overfill, as the mixture may ooze out.
3. 3 Dip your finger in the bowl of water, and lightly wet the 4 edges of each wonton wrapper. Gently fold in half diagonally to make a triangle, and seal the edges. Try not to leave excess air in the wonton, which can cause them to burst. Lightly wet the bottom of the triangle, and fold the right side over the middle, then the left side, pressing all edges to seal. Set wontons aside, covered with a damp paper towel, while you finish making the remaining wontons.
4. 4 Preheat the air fryer to 330 degrees F (166 degrees C). Generously mist both sides of wontons with cooking spray.
5. 5 Place as many wontons in the air fryer basket as will fit, without overcrowding.
6. 6 Air-fry for 5 minutes, flipping halfway through. Remove to a cooling rack and let cool while you cook the remaining wontons in batches. Best served slightly warm or at room temperature.

By France Cevallos

Ingredients

• ✓ caper
• kalamata olive
• anchovy fillet
• lemon juice
• garlic
• thyme
• rosemary
• olive oil

Instructions

1. 1 Place olives, anchovies, lemon juice, capers, garlic, thyme, and rosemary into a blender. Turn the blender on; drizzle in olive oil until a thick, chunky paste is formed, about 5 seconds.

By Jim Clark

Ingredients

• ✓ caper
• shrimp
• onion
• green bell pepper
• vegetable oil
• ketchup
• apple cider vinegar
• white sugar
• yellow mustard
• garlic powder
• worcestershire sauce
• salt
• black pepper
• hot pepper sauce

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add shrimp, and cook for about 5 minutes, until pink. Drain and set aside.
2. 2 Place the onion and green pepper in a large bowl. Add vegetable oil, ketchup, cider vinegar, sugar, mustard, and capers. Season with garlic powder, Worcestershire sauce, salt, pepper and hot sauce, and mix until well blended. Place shrimp into the bowl with the sauce, cover, and refrigerate until thoroughly chilled. Serve cold.

By KATHLEEN20

Ingredients

• ✓ caper
• garlic
• kalamata olive
• parsley
• lemon juice
• olive oil
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place garlic cloves into a blender or food processor; pulse to mince.
3. 3 Add olives, parsley, capers, lemon juice, and olive oil. Blend until mixture is finely chopped.
4. 4 Season with salt and pepper.

By TERESITA79

Ingredients

• ✓ caper
• cream cheese
• salmon
• green onion
• dill
• heavy cream
• worcestershire sauce
• hot pepper sauce
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Process cream cheese in a food processor to soften completely.
3. 3 Add smoked salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.
4. 4 Process the mixture again until creamy and smooth.
5. 5 Transfer dip into a bowl; garnish with additional dill and serve with your favorite crackers.

By Jay

Ingredients

• ✓ caper
• cream cheese
• nova lox
• parsley
• sour cream
• red onion
• lemon
• black pepper
• lemon

Instructions

1. 1 Stir cream cheese, lox, parsley, capers, sour cream, red onion, and lemon juice together in a bowl; season with black pepper. Garnish with lemon slices.

By Cat

Ingredients

• ✓ caper
• green olive
• kalamata olive
• olive oil
• flat-leaf parsley
• garlic
• lemon juice
• salt
• oregano
• black pepper

Instructions

1. 1 Combine green olives, Kalamata olives, capers, olive oil, parsley, garlic, lemon juice, salt, oregano, and pepper in a food processor. Pulse 5 to 10 times until all ingredients are chopped and well combined.

By Girl Appetit

Ingredients

• ✓ caper
• black olive
• onion
• garlic
• parsley
• parmesan cheese
• olive oil
• balsamic vinegar
• salt
• black pepper
• red bell pepper

Instructions

1. 1 Place the olives in a food processor or blender; pulse the olives until slightly chopped; remove to a bowl and set aside.
2. 2 Combine the capers, onion, garlic, parsley, Parmesan cheese, olive oil, balsamic vinegar, salt, black pepper, and about half of the red bell pepper in the food processor or blender; blend until finely chopped. Add to the olives and mix. Sprinkle remaining red pepper over the mixture.

By Deb S

Ingredients

• ✓ caper
• tuna
• olive oil
• mayonnaise
• anchovy
• olive oil
• lemon juice
• garlic
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Blend tuna with reserved oil, mayonnaise, anchovies, olive oil, lemon juice, capers, and garlic together in a blender until completely smooth. Season with cayenne pepper, salt, and black pepper.

By John Mitzewich

Ingredients

• ✓ caper
• mustard
• lime juice
• lime zest
• sugar
• olive oil
• salt
• black pepper
• albacore tuna
• roma tomato
• red onion
• cucumber
• parsley
• pretzel crisp
• kalamata olive
• feta cheese

Instructions

1. 1 Stir Dijon mustard, lime juice, lime zest, and sugar together in a bowl. Gradually whisk in olive oil; whisk until dressing thickens slightly. Stir in the salt and pepper.
2. 2 Place the tuna in a bowl. Lightly fold in tomatoes, red onion, cucumber, parsley, and capers.
3. 3 Drizzle dressing over the tuna mixture. Stir gently, trying not to break the tuna into small pieces.
4. 4 Place a spoonful of tuna onto a pretzel crisp, top with 2 olive slices, and sprinkle with some crumbled feta cheese.

By lutzflcat

Ingredients

• ✓ caper
• crabmeat
• sour cream
• cream cheese
• buttermilk
• mayonnaise
• monterey jack cheese
• cheddar cheese
• artichoke heart
• garlic
• black pepper
• dill
• parmesan cheese
• old bay seasoning
• sourdough bread

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease an 8x8-inch square baking pan.
2. 2 In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper, and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning.
3. 3 Bake in preheated oven until top is crusty, about 15 to 20 minutes.
4. 4 Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.

By JOELLEFLYNN

Ingredients

• ✓ caper
• eggplant
• salt
• olive oil
• celery
• onion
• garlic
• tomato
• green olive
• tomato paste
• oregano
• red wine vinegar
• sugar
• salt
• black pepper
• parsley

Instructions

1. 1 Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
2. 2 Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 3 to 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 4 to 5 minutes. Transfer the mixture to a bowl using a slotted spoon.
3. 3 Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 minutes.
4. 4 Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
5. 5 Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

By rocks_67

Ingredients

• ✓ caper
• mayonnaise
• chili sauce
• mustard
• olive oil
• lemon juice
• hot sauce
• worcestershire sauce
• scallion
• parsley
• green olive
• celery
• garlic
• salt
• chili powder
• black pepper

Instructions

1. 1 Mix together mayonnaise, chili sauce, mustard, olive oil, lemon juice, hot sauce, and Worcestershire in a medium bowl. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with salt, chili powder, and black pepper.
2. 2 Cover, refrigerate, and serve chilled.

By COOKINCOWGIRLS

Ingredients

• ✓ caper
• vegetable oil
• panko bread crumb
• egg
• all-purpose flour
• lemon zest
• chive
• parsley
• cayenne pepper
• russet potato
• black pepper
• salt
• cod
• bay leaf
• milk
• cayenne pepper
• mustard
• horseradish
• tarragon
• parsley
• shallot
• mayonnaise

Instructions

1. 1 Gather all ingredients.
2. 2 Mix mayonnaise, capers, shallot, parsley, tarragon, horseradish, mustard, and cayenne together in a bowl for tartar sauce and refrigerate until needed.
3. 3 Add milk and bay leaf to a saucepan and place the pieces of fish over the top. Season with salt. Bring to a simmer over medium heat, and cook for about 1 minute, stirring occasionally. As soon as the fish firms up, but before it starts to flake apart, turn off the heat and cover. Let sit for 5 minutes before draining. Let cool, about 10 minutes. Refrigerate until needed.
4. 4 Meanwhile, bring a pot of lightly salted water to a boil. Add russet potato and boil until tender but not falling apart.
5. 5 Drain and mash potato in a bowl. Season with salt, black pepper, and cayenne. Add parsley, chives, and lemon zest; add 1 tablespoon tartar sauce mixture. Mix until combined.
6. 6 Flake chilled fish over the top. Mix until combined.
7. 7 Scoop out ¼ of the mixture and form into a patty. Repeat with remaining mixture.
8. 8 Dust cakes with flour on both sides. Brush both sides of cakes with beaten egg. Coat in bread crumbs.
9. 9 Heat oil in a skillet over medium heat. Pan-fry patties in the hot oil until golden brown and heated through, 3 to 4 minutes per side.
10. 10 Drain on paper towels.
11. 11 Serve with tartar sauce and enjoy!

By John Mitzewich

Ingredients

• ✓ caper
• salt
• lemon juice
• flat-leaf parsley
• green onion
• garlic
• paprika
• cayenne pepper
• hot sauce
• worcestershire sauce
• mustard
• mayonnaise
• chicken wing
• thyme
• oregano
• black pepper
• cayenne pepper
• paprika
• cumin
• onion powder
• garlic powder
• kosher salt
• baking powder

Instructions

1. 1 Prepare spice rub by combining baking powder, salt, garlic powder, and onion powder, cumin, paprika, cayenne, black pepper, oregano, and thyme in a small bowl. Mix until thoroughly combined.
2. 2 Place wings in a large bowl and toss in 3 tablespoons spice rub. Toss wings with tongs until thoroughly and evenly coated. Transfer to a baking rack set over a parchment-lined sheet pan. Sprinkle a little more spice rub over each wing and let sit for 15 minutes.
3. 3 Preheat the oven to 425 degrees F (220 degrees C).
4. 4 Prepare remoulade sauce by crushing capers in a mixing bowl with the back of a fork. Add mayonnaise, Dijon, Worcestershire sauce, hot sauce, cayenne, paprika, garlic, green onion, parsley, and lemon juice; whisk to combine. Taste and add salt if needed. Cover and refrigerate until needed.
5. 5 Bake wings in the center of the preheated oven for 20 minutes. Flip and continue to bake until beautifully browned, no longer pink at the bone, and the juices run clear, 20 to 25 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
6. 6 Serve with remoulade sauce.

By John Mitzewich

Ingredients

• ✓ caper
• chickpea
• kidney bean
• lemon
• tomato
• red onion
• parsley
• olive oil
• salt

Instructions

1. 1 In a large bowl, stir together the garbanzo beans, kidney beans, lemon juice and zest, tomato, onion, parsley, capers, olive oil and salt. Cover, and refrigerate for about 2 hours, stirring occasionally, before serving.

By sourdough girl

Ingredients

• ✓ caper
• olive oil
• green bell pepper
• onion
• garlic
• white pepper
• cinnamon
• lime
• green olive
• green chile
• tomato
• red snapper fillet

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add green pepper, onion, and garlic, and cook until pepper is soft, about 5 minutes. Mix in the white pepper, cinnamon, lime juice, olives, and chiles; cook for 2 more minutes, to blend the flavors. Stir in the tomatoes, and cook until thickened, about 10 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Place the snapper filets into a lightly greased 9x13 inch baking dish. Pour the tomato sauce over the filets, and bake for 10 to 15 minutes in the preheated oven, or until fish flakes easily with a fork. Stir in the capers just before serving.

By VARISSUL

Ingredients

• ✓ caper
• olive oil
• onion
• garlic
• caper juice
• cherry tomato
• green olive
• jalapeno pepper
• oregano
• olive oil
• red snapper fillet
• cayenne pepper
• salt
• pepper
• lime

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Make the sauce: Heat oil in a skillet over medium heat. Add onion; cook and stir until translucent, 6 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
4. 4 Stir in capers and caper juice. Add tomatoes, olives, and jalapeño; cook and stir until tomatoes begin to collapse and jalapeño softens, about 3 minutes.
5. 5 Remove from the heat and stir in oregano.
6. 6 Make the snapper: Brush 1 teaspoon oil over the bottom of two small baking dishes. In each dish, add 1 tablespoon sauce, followed by a snapper fillet.
7. 7 Season with cayenne pepper, salt, and black pepper. Cover with more sauce, then drizzle lime juice over top.
8. 8 Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

By John Mitzewich

Ingredients

• ✓ caper
• tomato
• olive
• cilantro
• jalapeno pepper
• lime juice
• all-purpose flour
• sea bass fillet
• salt
• olive oil
• chicken broth
• onion
• garlic
• bay leaf
• thyme

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine tomatoes, olives, cilantro, jalapeño, lime juice, and capers in a bowl. Place flour in a shallow bowl.
3. 3 Place fillets on a flat work surface; season with salt and black pepper. Dredge one side of each fillet in flour.
4. 4 Heat oil in a large, ovenproof skillet over medium-high heat. Add fillets, floured-sides down; cook, undisturbed, until lightly brown, about 3 minutes. Transfer to a plate. Stir broth into skillet, scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Add 1/2 tomato mixture, onion, garlic, bay leaves, and thyme; cook for 3 minutes. Nestle fillets into the skillet.
5. 5 Transfer the skillet to the preheated oven; bake until fish flakes easily with a fork, 5 to 7 minutes.
6. 6 Remove and discard bay leaves. Add remaining tomato mixture to the skillet; season with salt and black pepper. Serve fillets topped with tomato mixture.

By Genevieve Johns Seivert

Ingredients

• ✓ caper
• chicken
• water
• celery
• bay leaf
• onion
• garlic
• salt
• black pepper
• almond
• sesame seed
• olive oil
• chicken bouillon
• guero chile pepper
• jalapeno pepper
• black olive

Instructions

1. 1 In a large saucepan, combine chicken, water, celery, bay leaf, onion, and garlic. Season with salt and pepper. Cook until chicken is cooked through and tender. Strain, reserving the broth. Skin and bone the chicken; set the meat aside.
2. 2 Toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant. In a food processor or blender, puree the sesame seeds and almonds with1 cup of the reserved chicken broth.
3. 3 Heat oil in a skillet over medium low heat. Add the blended sesame seed and almond mixture, and cook for 5 to 8 minutes, or until thickened. Stir in 1 to 2 cups reserved chicken broth and chicken bouillon. Simmer for 5 minutes. Stir in the chopped peppers, olives, capers, and chicken. Simmer for 10 minutes, and serve hot.

By Malcolm Colcleugh

Ingredients

• ✓ caper
• pork loin chop
• salt
• black pepper
• olive oil
• butter
• onion
• garlic
• tomato
• poblano-stuffed green olive
• jalapeno pepper
• bay leaf
• thyme
• mexican oregano
• cilantro
• lime

Instructions

1. 1 Use a paper towel to pat pork chops dry and season with salt and pepper on both sides.
2. 2 Heat olive oil and butter in a 12-inch nonstick skillet over medium heat until butter is melted and oil is shimmering. Carefully add pork chops and cook until browned, about 3 minutes per side. Remove from heat and set aside.
3. 3 Add onion slices to the same skillet. Saute, stirring frequently, until onion softens, about 3 minutes. Add garlic and stir for about 1 minute. Add tomatoes, olives, capers, jalapeno strips, bay leaves, thyme, and oregano. Bring to a boil and cook, stirring occasionally, about 5 minutes.
4. 4 Nestle chops into the vegetable mixture and cover. Reduce heat and simmer until no longer pink in the center, about 12 minutes. Place chops on a serving plate and increase heat to medium-high. Discard bay leaves and herb sprigs. Cook until liquid is reduced and thickened, about 3 minutes.
5. 5 Spoon vegetables and sauce over chops. Garnish with cilantro. Squeeze lime juice over all. Serve warm.

By Bibi

Ingredients

• ✓ caper
• green onion
• sour cream
• tomato
• black olive
• avocado
• monterey jack cheese
• corn husk
• chicken
• clove
• cumin
• green chile pepper
• tomato
• garlic
• onion
• olive oil
• poblano pepper
• chicken broth
• vegetable shortening
• salt
• baking powder
• masa harina

Instructions

1. 1 Combine masa harina, baking powder, and salt in a small bowl and stir to combine.
2. 2 Place vegetable shortening in the bowl of a stand mixer and whip on medium-high speed until fluffy.
3. 3 Mix in 1/3 of the masa harina mixture on medium speed, about 2 minutes. Mix in 1/2 of the chicken broth and mix until combined. Add 1/3 of the masa marina mixture, and mix about 2 minutes. Pour in the remaining broth and mix an additional 2 minutes. Add in the remainder of the masa mixture and mix about 5 minutes. The mixture will be a slightly thick batter. Allow to stand while the filling is prepared.
4. 4 Preheat the oven's broiler. Place poblano chiles directly on the oven rack under the broiler and broil until the skin is blackened and bubbly. Turn the peppers to blacken the skin on all sides, about 8 minutes total.
5. 5 Place broiled peppers in a paper bag, close the bag, and allow the peppers to steam inside the bag, about 10 minutes.
6. 6 When peppers are cool enough to touch, remove the skins. Cut the peppers open and remove the seeds and membranes. Slice into 1/4-inch thick slices.
7. 7 Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions and cook until softened, 2 to 3 minutes.
8. 8 While the onions are cooking, use some more olive oil to grease a 10x10-inch baking dish, and preheat the oven to 375 degrees F (190 degrees C).
9. 9 Add garlic to the skillet and cook about 1 minute. Stir in sliced poblano peppers, fire-roasted tomatoes and juice, green chiles, capers, cumin, and cloves. Cook for 4 minutes. Stir in cooked chicken and continue to cook, stirring occasionally, about 5 minutes.
10. 10 Pour filling into the prepared dish.
11. 11 Carefully and evenly spread the masa harina mixture on top of the filling.
12. 12 Remove excess water from each corn husk and place on top of the masa mixture, overlapping as necessary. Cover the dish tightly with aluminum foil.
13. 13 Bake in the preheated oven for 1 hour.
14. 14 Remove foil and corn husks. Sprinkle on Monterey Jack cheese and return to the oven until the cheese melts, about 5 minutes.
15. 15 Top with avocado slices, black olives, chopped tomatoes, sour cream, and green onions to taste. Serve warm.

By Bibi

Ingredients

• ✓ caper
• cauliflower
• olive oil
• butter
• garlic
• lemon pepper seasoning

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Trim off the bottom of the cauliflower stem to create a flat surface. Place cauliflower head onto a cutting board with the stem side facing down; cut the cauliflower vertically into 1 to 1 1/2-inch thick slices. Remove any tough stem pieces. Cut the slices into smaller pieces, about the size of florets. Place on the baking sheet and drizzle with olive oil.
3. 3 Roast in the oven for 10 minutes; flip pieces over and roast for 10 minutes more.
4. 4 Meanwhile, cut butter into 4 pieces. Melt in a small saucepan over medium heat, stirring constantly until butter begins to brown, 4 to 5 minutes. Butter will foam up, then subside. The butter should have a nutty aroma. Stir in garlic and continue stirring for 15 to 20 seconds. Add in capers and lemon pepper. Remove from heat.
5. 5 Spoon brown butter over the roasted cauliflower and serve.

By France Cevallos