1 large head cauliflower, core removed
1 Tbsp olive oil
salt and black pepper to taste
2 finely minced shallots
1 cup fresh mushrooms, sliced
1 to 2 Tbsp capers
3 Tbsp lemon juice
1/3 cup dry white wine
1/4 cup fresh flat leaf parsley
4 lemon slices
Preheat oven to 425 degrees.
Put cauliflower on a cutting board and segment/cut into 1 inch pieces.
Put on a baking sheet, drizzle with the olive oil, and sprinkle with salt and pepper to taste.
Put in oven and roast for approximately 30 minutes or until cauliflower is tender and has begun to brown lightly. Turn once after about 15 minutes of roasting to make sure the cauliflower cooks evenly.
Meanwhile, in a large skillet over medium heat, add a little oil and the shallots and cook, stirring, for a couple minutes. Add the mushrooms and cook until softened, about 3 or 4 minutes.
Add the capers, lemon juice, and dry white wine, stir, cooking until the liquid reduces a little. Remove from heat and add the parsley, stir.
To serve, divide the roasted cauliflower onto 4 plates, spoon the mushroom sauce over, then top each serving with a lemon slice.