Categories: Sides

Ingredients

• 1 large head cauliflower, broken into florets
• 1 tbsp. plus 1 tsp olive oil, divided
• 1/4 tsp kosher salt
• 1/4 tsp pepper
• 1 jar capers, drained and patted dry
• 1 jar pepperoncini drained and coarsely chopped
• 1/2 cup sliced almonds, toasted
• 1 tbsp. sherry vinegar

Directions

1. Preheat oven to 450. Place cauliflower in a 15×10×1-inch baking pan. Drizzle with 1 tbsp. oil, salt and pepper. Roast until tender, stirring halfway, 15 to 20 minutes.

2. Meanwhile, in a small skillet, heat remaining 1 tsp oil over medium-high heat. Add the capers; cook and stir until golden brown, 4 to 6 minutes. Drain on paper towels.

3. Stir pepperoncini, almonds and capers into cauliflower; drizzle with vinegar. Serve immediately.

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