Categories: Sides

Ingredients

• 8 cups cauliflower florets
• 4 tbsp. olive oil
• 1 tbsp. drained capers
• 1/2 tsp crushed red pepper
• 1 tbsp. red wine vinegar
• 1 garlic clove, grated
• 1 cup coarsely chopped parsley and mint
• Lemon wedges

Directions

1. On a rimmed baking sheet, toss cauliflower with 1 tbsp. oil, capers, and crushed red pepper; season. Roast at 425 until cauliflower is tender and browned in spots, about 20 minutes. In small bowl, whisk remaining 3 tbsp. oil with vinegar and garlic; season dressing. Toss cauliflower with dressing and herbs. Serve with lemon wedges.

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