• 1 large head (3 lbs) cauliflower
• 1/4 cup olive oil, divided
• 2 cloves garlic, minced
• 1/4 cup chopped flat leaf parsley
• 16 pitted Gaeta or Kalamata olives, chopped
• 3 tbsp capers
• 1 1/2 tbsp fresh lemon juice
• 1/4 tsp red pepper flakes, or more to taste
• Salt and pepper to taste

Found: http://theshiksa.com/2012/06/15/italian-roasted-cauliflower-salad/