Preheat oven to 350 degrees F.

Heat the oil in a heavy oven-proof skillet over medium-high heat and when it is hot, but not smoking, add the cauliflower. Toss quickly so that all pieces are coated with oil, and season with a little salt and pepper.

Continue cooking just until the florets have golden edges, then transfer to the hot oven and roast for 15-20 minutes or until the cauliflower is the desired tenderness.

Remove from the oven and pour the juice of a freshly squeezed lemon over the cauliflower. Toss. Add the capers and toss again. Serve hot. 78 calories/serving; GL=1, Glycals=1