Warm Cauliflower Salad with Capers Vinaigrette (L'Aubergine)

3 heads of cauliflower
4 tbsp olive oil
1 t white pepper
1 t salt

Caper Vinagrette
2 tbsp chopped flat-leaf parsley
1 tbsp dion mustard
1 egg yolk
1 tbsp chopped shallot
1 tbsp capers, rinsed
2 tsp apple cider vinegar
1/2 tsp lemon zest
2 tbsp extra-virgin olive oil
2 tbsp sour cream

To prepare cauliflower: preheat over to 475, place baking pan in over to pre-heat
Cut and trim cauliflower into small florets in a large mixing bowl, combine with olive oil, salt, and pepper. Pour directly onto heated pan and return in oven. Rotate if browning unevenly until browned all over, 15-20 minutes.
Prep vinaigrette: finely chop parsley, shallot, capers. Combine vinegar and lemon zest dijon, egg yolk & sour cream in a food processor. Process, scraping down sides a few times, until finely minced. Add 2 tbsp oil while running. Stir in chopped parsley, shallot, and capers. Toss cauliflower with vinaigrette, season to taste.