Roasted Cauliflower with Lemon, Garlic, and Capers

This was OK. It seems a stretch to call it a casserole - to make it fit, the cauliflower pieces are about an inch thick in the pan, which results in a steamed/roasted effect. I liked that the recipe used lemon zest and lemon juice, and the capers were fine. For some reason, I just couldn't face mincing garlic, so skipped that part of the recipe (but upon eating it, I felt that the garlic would have been a good addition).

The recipe calls for a whopping 1/3 C of olive oil. I cut this down to 1 1/2 T, and that was plenty.