Servings: 2

cored cauliflower, cut into medium pieces, 600g / 1 1/3 pounds cored cauliflower, cut into medium pieces, 600g / 1 ⅓ pounds
olive oil 60ml / 1/4 cup olive oil 60ml / ¼ cup
preserved lemon, thinly sliced, 1/2 preserved lemon, thinly sliced, ½
capers, preferably preserved in salt, rinsed, 3 tablespoons capers, preferably preserved in salt, rinsed, 3 tablespoons
flaky sea salt flaky sea salt
black peppercorns, crushed in a mortar black peppercorns, crushed in a mortar

Preheat the oven to 220°C / 425°F.
Spread the cauliflower in a medium baking dish. Add the olive oil, preserved lemon, and capers and toss to combine. Season with a little flaky sea salt (mind that the capers are salty) and crushed pepper. Roast for about 18 minutes or until the cauliflower turns golden. Flip the cauliflower and roast for about 15 to 20 minutes or until golden brown, turn on the grill (broiler) for the last few minutes, if you prefer it a bit more crispy. Serve warm or cold.