1. For the cauliflower: Place a rack in lowest part of oven and heat to 425 degrees. Cut cauliflower into 1" to 2" florets, then cut each floret in half lengthwise; transfer to a baking sheet.
2. Drizzle 2 tablespoons oil over cauliflower, toss to coat, and season with salt and pepper to taste. Arrange cauliflower, cut side down, in a single layer and roast until deep golden brown, 25 to 30 minutes.
3. For the agrodolce: Whisk lemon zest and juice, remaining 1 tablespoon oil, vinegar, honey, and mustard in a medium bowl; stir in remaining ingredients and let sit 10 minutes.
4. Arrange cauliflower on a platter and serve with agrodolce.
Source: Hannaford fresh Magazine, October - November 2018