Kids can make a party in your mouth meal with cauliflower, a meaty vegetable that makes a nice presentation cut in slices and roasted on a stainless steel sheet pan. Cauliflower is a yummy winter veggie in the cabbage family with abundant health benefits in its antioxidant and anti-inflammatory nutrients. Preheat oven to 400 degrees and line the pan with parchment paper. Trim the outside leaves from a large organic head of cauliflower leaving the stem intact. Place the cauliflower stem side down on a cutting board and cut into four ¾ inch slices that include the stem. Kids can save the ends of the cauliflower for another meal. Brush both sides of the slices with organic extra virgin olive oil and place on the sheet pan. In a bowl, stir together 2 tbsp organic extra virgin olive oil, 2 cloves of minced garlic, 2 tbsp capers, ¼ tsp sea salt, and 1/8 tsp cayenne pepper. If kids grow organic herbs on the patio, they can cut small sprigs of rosemary, oregano, chives, thyme and snip them into tiny pieces and add to the oil mix. Brush the mixture over the tops of the cauliflower slices. Roast until the cauliflower is golden and fork tender about 20 minutes. This filled with flavor cauliflower slice is tasty served with organic brown rice and a fresh from the garden salad.