Roasted Cauliflower with Crispy Capers
Ingredients
- 2 heads cauliflower, trimmed and cut into florets
- 1/3 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/4 cup drained jarred capers in brine
- 1/4 cup roughly chopped fresh parsley
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