1 small head cauliflower cut into medium-size florets ( 4 cups)
2 tablespoons parsley fresh chopped
2 cloves garlic thinly sliced
0.5 cup grape tomatoes halved
4 servings kosher salt and pepper black freshly ground
0.3 optional: lemon
3 tablespoons olive oil extra-virgin
Equipment
baking sheet
oven
Directions
Adjust an oven rack to the top position and preheat the oven to 475 degrees F. Toss together the cauliflower, tomatoes, olive oil, capers, 1/2 teaspoon salt, a few grinds of pepper and the garlic on a baking sheet. Roast until the cauliflower browns in some spots and is tender, tossing about halfway through, about 20 minutes. Toss with a squeeze of lemon and the parsley.
