I don’t know why, but I’m really into cauliflower lately. Here is a recipe that uses capers.
Roasted Cauliflower with Capers
1 Tbs olive oil
2 heads cauliflower (2 lbs each), halved and sliced thinly
1/2 tsp kosher salt
1 Tbs drained and rinsed capers, chopped
1 Tbs chopped flat-leaf parsley
Preheat oven to 400°. Brush a rimmed baking sheet with oil. Spread cauliflower on pan. Bake until browned and edges are starting to crisp, turning once halfway through, about 45 minutes. Sprinkle with salt. Transfer cauliflower to a large serving dish. Sprinkle with capers and parsley.