Ingredients
- 1 small head cauliflower, cut into medium-size florets (about 4 cups)
- 1/2 cup cherry tomatoes, halved
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon drained capers
- Salt
- freshly ground black pepper
- 2 cloves garlic, thinly sliced
- 1/4 lemon
- 2 tablespoons chopped fresh parsley
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