Roasted Cauliflower with Caper Aioli

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1 head cauliflower, cut into florets

4 ounces prosciutto, sliced thick and cut into 1/4-inch dice

1/2 cup pitted dates, chopped

1/4 cup extra-virgin olive oil

1/2 teaspoon salt

1/4 teaspoon red pepper flakes

1 tablespoon chopped parsley leaves, for garnish

Caper Aioli, recipe follows

Caper Aioli:

1 cup mayonnaise

1/2 teaspoon salt

1 tablespoon extra-virgin olive oil

3 tablespoons capers, chopped

1 teaspoon caper brine

1 tablespoon chopped parsley leaves