rimmed baking sheet on the rack, and preheat the oven to
500°F. Toss the cauliflower with 3 tablespoons olive oil.
Season generously with salt and pepper.
Carefully remove the baking sheet from the oven, using
oven mitts or a folded dish towel. Transfer the
cauliflower wedges to the pan and return to the oven.
Roast until the cauliflower is tender and deeply browned
on both sides, about 20 minutes total, flipping the
cauliflower with a thin metal spatula halfway through
roasting.
- While the cauliflower roasts, combine the remaining 3
tablespoons olive oil and the vinegar, honey, capers, pine
nuts, raisins, and parsley in a medium bowl and season to
taste with salt and pepper. - Transfer the cooked cauliflower to a serving plate and
spoon dressing on top. Serve immediately.