1headcauliflowercut into medium-size florets (about 4 cups)
1/2c1/2 cup grape tomatoes, halved
3Tblsolive oil
1-2Tblsdrained capers
kosher salt and freshly ground black pepper
2clovesgarlicthinly sliced
1/4lemon
2Tblschopped fresh parsleyoptonal
Instructions
Adjust an oven rack to the top position and preheat the oven to 475F.
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 20-30 minutes, depending on how roasted you like your cauliflower.
Toss with a squeeze of lemon and the parsley. Serve warm.