1. Preheat oven to 450°F.
2. Toss cauliflower florets in a generous amount of olive oil, salt and pepper and roast for 25-30 minutes until golden brown.
3. Mix together the capers, lemon zest, lemon juice, a pinch of salt and 2 tsp of olive oil.
4. Toss the cauliflower in the lemon caper mixture and add in the pine nuts; serve with fresh parsley on top - enjoy!
