Roasted Cauliflower with Capers and Parmesan

By tammy1365

Ingredients

• 1 large head of cauliflower (about 2 1/2 pounds)
• 5 tablespoons extra-virgin olive oil, divided
• Kosher salt, freshly ground black pepper
• 1 ounce Parmesan
• 2 tablespoons capers, drained, divided
• 1 lemon

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Arrange a rack in lowest position of oven; preheat to 450°. Place cauliflower on a cutting board and snap off green outer leaves. Use knife to shave off end of stem to create a flat surface on which the cauliflower can stand upright.PreviousNext

Starting from one end, cut entire head of cauliflower into ½" slices, letting the pieces fall where they may. The pieces connected to the root will remain intact in planks.

Transfer cauliflower to a rimmed baking sheet and drizzle with 3 Tbsp. oil. Season with salt and pepper and toss with your hands to make sure pieces are evenly coated, then arrange so they’re resting on a flat cut surface.PreviousNext

Roast cauliflower on bottom rack until pieces are browned around the edges and undersides are deeply browned all over, 25–30 minutes.

YOU CAN SERVE ROASTED VEGETABLES COLD TOO, YOU KNOW

While cauliflower is roasting, grate Parm on the large holes of a box grater. Set aside about half for garnishing.

Coarsely chop half of capers, then toss all capers in a small bowl with remaining 2 Tbsp. oil. Cut lemon in half and squeeze in juice.

WHAT EVEN ARE CAPERS, ANYWAY?PreviousNext

When cauliflower is ready on the first side, remove baking sheet from oven and place on a work surface. Using a spatula, turn pieces over so browned sides are facing up. Sprinkle Parm NOT set aside for garnish over cauliflower.PreviousNext

Return sheet to oven and continue to roast until second side of cauliflower is browned and Parm is toasty smelling and browned, 10–12 minutes.

Let cool a few minutes, then transfer cauliflower to a plate with spatula and drizzle lemon-caper dressing over. Season with a bit more salt and pepper, then top with reserved Parm.PreviousNext