Roast Cauliflower with Pepperocini

Roast Cauliflower with Pepperocini 1 large head cauliflower, broken into florets (about 8 cups) 1 tablespoon plus 1 teaspoon olive oil, divided 1/4 teaspoon kosher salt 1/4 teaspoon pepper 1 jar (3-1/2 ounces) capers, drained and patted dry 1 jar (16 ounces) pepperoncini, drained and coarsely chopped 1/2 cup sliced almonds, toasted 1 tablespoon sherry vinegar Preheat oven to 450°. Place cauliflower in a 15x10x1-in. baking pan. Drizzle with 1 tablespoon oil, salt and pepper. Roast until tender, 15-20 minutes, stirring halfway. Meanwhile, in a small skillet, heat remaining 1 teaspoon oil over medium-high heat. Add capers; cook and stir until golden brown, 4-6 minutes. Drain on paper towels. Stir pepperoncini, almonds and capers into cauliflower; drizzle with vinegar. Serve immediately.