Roasted cauliflower with capers and chili pepper

Ingredients:

• 1 head of cauliflower
• 5 tablespoons extra-virgin olive oil
• 2 tbsp capers
• 1 Fresno pepper, thinly sliced
• 1/4 cup white wine
• 2 tbsp chilled butter

Preparation:

1. Preheat oven to 200°C.
2. Cut the cauliflower into florets, removing the central stem. Toss the florets with 3 tablespoons of olive oil on a baking sheet, season with salt and pepper. Roast until the cauliflower is tender, about 30 minutes.
3. Sauté the capers and chili peppers in a hot skillet with the remaining 2 tablespoons of olive oil for 1 minute. Add the wine and cook until reduced by half, about 1 minute. Add the butter and season with salt and pepper. Add the cauliflower and toss to coat with the herb oil.