Preheat the oven to 400. Line a sheet pan with parchment paper.
Cut the cauliflower into florets, trying to get flat sides so there is surface area for roasting. Toss with oil, Aleppo pepper, lemon zest, garlic powder, and salt.
Roast for 30 to 35 minutes, until brown and tender.
Toss with olives, capers and parsley. Enjoy!