Whole Roasted Cauliflower with Olive Oil and Capers

By Shash

Ingredients

• 1 * 1 (2-pound) head cauliflower, green leaves discarded
• 1/4 * 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1 * 1 teaspoon salt
• 1 * 1 tablespoon fresh lemon juice, or to taste
• 1 * 1 tablespoon drained small capers (packed in brine)
• 1/4 * 1/4 teaspoon black pepper
• 2 * 2 cups loosely packed fresh flat-leaf parsley sprigs

Details

Servings 8

Preparation

Step 1

Put oven rack in middle position and preheat oven to 450°F. Lightly oil a 9-inch pie plate or square baking dish.

Core cauliflower, leaving head intact, then discard core and put cauliflower head in pan. Drizzle 2 tablespoons olive oil over top of cauliflower and sprinkle with 1/2 teaspoon salt. Bake until tender, 1 to 1 1/4 hours. Transfer to a serving dish.

Whisk together lemon juice, capers, pepper, and remaining 1/2 teaspoon salt in a small bowl, then whisk in remaining 1/4 cup oil.

Surround cauliflower with parsley sprigs and drizzle cauliflower and parsley with dressing.