Roasted Cauliflower with Walnut, Caper, and Apricot Salsa

Ingredients

• 1 head cauliflower (cored and cut into florets)
• 2 tablespoons extra virgin olive oil
• Kosher salt (to taste)
• Pepper (to taste)
• Pomegranate arils

SALSA

• 1/2 cup extra virgin olive oil
• 1/2 cup chopped fresh flat-leaf parsley leaves
• 1/2 cup thinly sliced green onion
• 1/2 cup chopped toasted walnuts
• 1/2 cup chopped dried apricots
• 1/4 cup drained capers (2 tablespoons chopped and 2 tablespoons whole)
• 1/2 serrano or jalapeño pepper (or more, to taste, seeded and minced)
• 1 tablespoon honey
• 2 1/2 tablespoons sherry vinegar
• 1 teaspoon fresh lemon zest
• Kosher salt (to taste)
• Pepper (to taste)