5 cups small cauliflower florets
3 tablespoons extra-virgin olive oil divided
1 tablespoon chopped fresh thyme
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 1/2 teaspoons chopped drained capers
1 teaspoon Dijon mustard
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
Preheat broiler to high. Combine cauliflower, 1 1/2 tablespoons oil, and thyme in a large bowl. Spread cauliflower mixture in a single layer on a foil-lined baking sheet. Broil 8 to 10 minutes or until browned and tender, stirring once after 4 minutes.
Combine remaining 1 1/2 tablespoons oil, rind, juice, capers, mustard, pepper, and salt in a large bowl, stirring with a whisk. Add roasted cauliflower; toss to coat.
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