Roasted Cauliflower

Here's a simple veggie dish that does the cooking, allowing you to prep the rest of the meal while the cauliflower roasts. This was one of those mishmash dinners, where I had some leftover frozen TJ's pasta with chicken and mushrooms (tried something new to us, and it was passable, probably not a repeat purchase), some homemade chicken and veggie egg rolls from Katie's generous piano teacher, and one dish that I had energy to prepare after a tiring day.

Preheat oven to 400 degrees. I took a head of cauliflower and sliced it - some pieces on the ends will break up into florets, which is fine. Place on cookie sheet covered with aluminum foil. I sprinkled salt on both sides, rubbed the cauliflower in some olive oil and also rubbed some dried coriander on one side. You can stop here and roast for approximately 20 minutes, turning the cauliflower over halfway through. This time, I decided to punch up the flavor, inspired by my friend Sokesei, who raved about a dish prepared by a friend of hers. So I added a couple tablespoons of capers. After the cauliflower was done, I sprinkled some slices of honey roasted almonds (TJ's - love!) and the dish was a happy marriage of nutty cauliflower, sweet briny capers, and crisp almond slices. Definitely a repeat in my arsenal of veggie dishes!