Ingredients
1 large head cauliflower, broken into florets (about 8 cups)1 tablespoon plus 1 teaspoon olive oil, divided 1/4 teaspoon kosher salt1/4 teaspoon pepper1 jar (3-1/2 ounces) capers, drained and patted dry1 jar (16 ounces) pepperoncini, drained and coarsely chopped1/2 cup sliced almonds, toasted1 tablespoon sherry vinegar
Preparation
Preheat oven to 450°. Place cauliflower in a 15x10x1-in. baking pan. Drizzle with 1 tablespoon oil; sprinkle with salt and pepper. Roast until tender, 15-20 minutes, stirring halfway through.
Meanwhile, in a small skillet, heat remaining 1 teaspoon oil over medium-high heat. Add capers; cook and stir until golden brown, 4-6 minutes. Drain on paper towels.
Stir pepperoncini, almonds and capers into cauliflower; drizzle with vinegar. Serve immediately.
