Food trends- roasted cauliflower

Yes, yes we all know that roasting makes vegetables delicious.  Roasted cauliflower and broccoli have been all over foodgawker, tastespotting, and photograzing for months, and I am finally giving up and posting about it.  To make this post slightly innovate, I mixed the breaded cauliflower with balsamic capers (haha)!!!!     Inspiration for this post came from DEBBIE DALE.  When I was in VA last weekend she had some leftover cauliflower that she had breaded with italian bread crumbs and chipotle powder, and baked in the oven, and I could not stop eating them.

Here are some ideas with what to do with them:
- Eat them plain
- Eat them with capers or caperberries and a dollop of creme fraiche
- Eat them with spicy mayo dip (Sriracha mixed with mayo)
- With fresh juiced lemon, fresh basil, and parmesan cheese
- Throw them in a pita sandwich with some lemon tahini dressing, feta, and other veggies

Breaded and Roasted Cauliflower
Serves 4 as a side

1 head of cauliflower
Bread crumbs- 2 cups: I used fresh bread crumbs but I think panko or Italian bread crumbs works best
2 tbsp Smoked Paprika
1 tbsp Garlic Powder
1 tsp Red Chili Pepper Flakes
Salt and Pepper
Caper berries
1/2 cup Olive Oil

Preheat the oven to 400 F. Wash the cauliflower and break up into little florets. Toss with olive oil. Mix the bread crumbs with the paprika, salt, garlic powder, chili pepper flakes, and pepper. Sprinkle the bread crumbs over the cauliflower until well coated. Cook in the oven for about 30 minutes or until golden, mix once half way through the baking.  Serve mixed with caper berries.