Curried Cauliflower

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6 cups cauliflower florets (about 1 large head)
1/4 cup extra-virgin olive oil, divided
2 teaspoons grated lemon rind
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon freshly ground black pepper
1/3 cup caperberries, thinly sliced
1/4 cup chopped fresh flat-leaf parsley
1/4 cup capers, drained
Preparation
1. Preheat oven to 450°.

2. Combine cauliflower and 1 tablespoon oil on a jelly-roll pan, tossing to coat. Bake at 450° for 30 minutes or until browned, turning once.

3. Combine remaining 3 tablespoons oil, lemon rind, and next 4 ingredients (through black pepper) in a large bowl; stir with a whisk. Add roasted cauliflower, caperberries, parsley, and capers to bowl; toss mixture well to combine.