Preheat the oven to 425 degrees F (218 degrees C).
Trim the leaves from the
Cauliflower (1 head)
, remove the core, and cut the cauliflower into medium-size florets.
On a sheet pan, toss the cauliflower with the
Extra-Virgin Olive Oil (1/4 cup)
Kosher Salt (1 tsp)
Freshly Ground Black Pepper (1/2 tsp)
Roast for 25-35 minutes, tossing once halfway through, until tender and browned.
Meanwhile, in a small bowl, combine the
Capers (2 Tbsp)
Golden Raisins (1/4 cup)
Champagne Vinegar (1 Tbsp)
and set aside.
Pine Nuts (2 Tbsp)
, place them in a small sauté pan and cook over medium heat for 3-5 minutes, tossing very often, until lightly browned and toasted.
When the cauliflower is done, add the caper mixture, toasted pine nuts,
Fresh Parsley (1/4 cup)
Crushed Red Pepper Flakes (1/4 tsp)
to the sheet pan. Toss well, sprinkle generously with additional salt, then transfer to a shallow dish or platter and serve.