Ingredients

1 small head cauliflower, cut into medium-size florets

3-4 tablespoons extra-virgin olive oil

2 tablespoons drained capers

Salt and freshly ground black pepper

4 cloves garlic, thinly sliced

Zest and juice of 1/2 lemon

1/4 teaspoon red pepper flakes (more if you like it spicy)

3-4 tablespoons chopped flavored almonds (I used Blue Diamond Srirarca-flavored)

2 tablespoons chopped fresh parsley

Directions

Adjust an oven rack to the top or middle position and preheat the oven to 450 degrees F (if you have convention, use that as olive oil will smoke a bit). In a bowl, toss together the cauliflower, 3 tablespoons olive oil, garlic, red pepper flakes, salt and freshly ground pepper.  Pour the cauliflower mixture onto a baking sheet, sprinkle with remaining 1 tablespoon olive oil and place in pre-heated oven to roast for about 20 minutes. Meanwhile, use the same bowl to toss the capers with the lemon juice and zest. Remove cauliflower from oven (you should see some browning), stir and then add the capers with the lemon juice and zest; continue roasting for about fifteen to twenty minutes more or until tender.  Remove from oven and toss in the bowl, adding chopped parsley and flavored almonds. Optional:  add a touch more fresh-squeezed lemon juice. Serve hot.

Adapted from a Food Network Kitchens recipe.