Ingredients

• 1 small head cauliflower, cut into medium-size florets (about 4 cups)
• 1/2 cup grape tomatoes, halved
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon drained capers
• Kosher salt and freshly ground black pepper
• 2 cloves garlic, thinly sliced
• 1/4 lemon
• 2 tablespoons chopped fresh parsley

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Instructions

1. 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. Serve warm.