Pre-heat your oven to 400 degrees (F) and line a large baking sheet with parchment paper. Cut your cauliflower into florets or steaks that are of similar size. I opted to cut mine into steaks for the sake of the photos but it’s entirely up to you! Drizzle the cauliflower with 2 teaspoons of the olive oil and season with a pinch or two of sea salt. Roast the cauliflower in your pre-heated oven for 20-25 minutes or until it is tender and has begun to caramelize around the edges.

While your cauliflower is roasting, make the salsa. Using a vegetable peeler, remove the peel from one of the Meyer lemons. Then, chop the peel finely. Measure out 1 tablespoon of the chopped peel and add it to a small bowl. If you don’t have enough from the first lemon, remove and chop the peel from the second one. Add 1 tsp of the fresh lemon juice to the bowl with the peel. Then, add the minced parsley, the capers, the caper brine, and the remaining 2 tablespoons of olive oil. Mix to combine.

Drizzle the salsa over the warm cauliflower and serve immediately. Enjoy!