Roasted Cauliflower with Crispy Capers

Ingredients:

• 2 heads of cauliflower, cut into florets
• 1/3 cup + 2 tablespoons extra-virgin olive oil
• 1/4 cup capers, drain the brine
• 1/4 cup chopped fresh parsley

Preparation:

1. Preheat oven to 220°C.
2. In a large bowl, toss the cauliflower with 1/3 cup olive oil and season generously with salt and pepper, coating well. Arrange on two rimmed baking sheets. Roast until tender, tossing once or twice, about 30 minutes.
3. In a small skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the capers and cook until crisp, about 1 minute. Spread the capers in the oil evenly over the cauliflower, sprinkle with parsley, and toss to coat. Season with salt and pepper to taste.