Roasted Cauliflower

Ingredients:
1 head cauliflower, sliced into small chunks
3 T olive oil
Salt and freshly ground black pepper
1 T crumbled dried Mexican oregano
2 T pickled peppers, such as pepperoncini, plus 2 tablespoons pickling juice
2 T grated Parmesan or Bragg Nutritional Yeast Seasoning
1 T chopped pickled jalapenos
1 oz toasted pine nuts
2 T chopped fresh parsley

Directions:
Preheat the oven to 350 degrees F.

Combine the cauliflower and 2 tablespoons of the olive oil in a medium bowl. Heavily season with salt and pepper. Add the oregano and toss to combine. Spread the cauliflower evenly on a baking sheet. Bake until the cauliflower is caramelized and golden in color, about 40 minutes. Let cool.

In a small mixing bowl, mix the pepperoncini, pickling juice and remaining 1 tablespoon olive oil. Season with salt. Mix well until evenly incorporated.

Toss the pepperoncini mixture, Parmesan, jalapenos and pine nuts with the roasted cauliflower. Garnish with the parsley and serve.

I served it with cooked kale and salmon and mashed potatoes.
*original recipe from foodnetwork.com   courtesy of Marcela Valladolid