Roasted Cauliflower with Lemon Zest Parsley Capers and Jalapeño

Ingredients

• 1 head cauliflower, quartered, cored, and cut into bite-size florets
• 3 to 4 tablespoons extra-virgin olive oil, plus extra for drizzling
• Salt and freshly cracked pepper
• 1 lemon
• 1 large handful fresh parsley (about 1/2 cup/25 g), roughly chopped
• 1 tablespoon capers
• 1 jalapeño, seeded and thinly sliced
• Flaky sea salt, for serving

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