Preheat oven to 425°; chop cauliflower into 1-inch pieces, spread on a sheet pan, drizzle with 2 tbsp oil + season with salt/pep (we like lots of black pepper for this!); roast 10 min, then flip veggies over + roast 5-10 min more until browned + tender

Meanwhile, add 1 tbsp oil to skillet over med-high; add ½ pack breadcrumbs, salt/pep + cook for 3-4 min til golden, stirring often

Add roasted cauliflower to a large bowl (or use the sheet pan); toss veggies with ¼ cup parmesan, 2 tbsp capers + toasted bread crumbs

Divide to bowls + dig in!