Whole Roasted Cauliflower With Olive Oil and Capers

dicentra's Note:

Gourmet | November 2006

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

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

Directions:

1. Put oven rack in middle position and preheat oven to 450°F Lightly oil a 9-inch pie plate or square baking dish.
2. Core cauliflower, leaving head intact, then discard core and put cauliflower head in pan.
3. 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.
4. Whisk together lemon juice, capers, pepper, and remaining 1/2 teaspoon salt in a small bowl, then whisk in remaining 1/4 cup oil.
5. Surround cauliflower with parsley sprigs and drizzle cauliflower and parsley with dressing.

Reviews

[Chef*Lee]

Good stuff!! I really love capers and they enhance the roasted cauliflower perfectly!! I chopped my cauliflower so I only roasted it for 40 minutes at this high of a temperature, it was just right at that point. Thought this was great, will make again!!