~ Two Dudes, One Pan: Maximum Flavor from a Minimalist Kitchen, written by Jon Shook and Vinny Dotolo
1/2 c. olive oil, plus 1 T. for greasing pan
2 heads cauliflower, trimmed to florets (about 12 c.)
2 t. kosher salt
1/2 c. drained capers
1 1/2 t. red pepper flakes
1/2 c. finely grated Parmigiano-Reggiano cheese
Preheat oven to 450 degrees. Grease roasting pan with 1 tablespoon of oil; set aside.
Place cauliflower, salt, and remaining 1/2 cup oil in mixing bowl; toss to coat. Spread mixture in roasting pan and roast 25-35 minutes, or until golden brown, stirring once in the middle of the cooking time.
Remove from oven and sprinkle with capers and red pepper flakes, tossing to combine. Sprinkle with cheese before serving.
Notes: I think this is way too oily made as directed, but it's perfect with 1/4 cup of oil. We use stoneware, so I don't grease the pan. It's good both with and without the cheese, in case you're dairy-free. Tasty straight from the oven, but I liked the leftovers even more.
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