Roasted Cauliflower

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4 cups sliced cauliflower

3 tablespoons olive oil 

Salt and freshly ground black pepper

1 tablespoon crumbled dried Mexican oregano 

2 tablespoons pickled peppers, such as pepperoncini, plus 2 tablespoons pickling juice 

2 tablespoons grated Parmesan

1 tablespoon chopped pickled jalapenos

1 ounce toasted pine nuts 

2 tablespoons chopped fresh parsley