Roasted Cauliflower with Green Olives and Pine Nuts

1 lb cauliflower, cut into 1-inch florets
2 T olive oil
Salt and freshly ground pepper
2 T pine nuts
1/2 fc chopped green olives
1 T chopped flat-leaf parsley
1 T drained capers

Preheat the oven to 425. In a shallow 1 1/2 quart baking dish, toss the cauliflower with the oil and season with salt and pepper. Roast for 20 minutes, or until the cauliflower is lightly browned in spots. Add the pine nuts, olives, parsley and capers, toss and roast for about 10 minutes longer, until the pine nuts are lightly toasted. Serve warm or at room temperature.