Whole Roasted Cauliflower With Olive Oil and Capers

Gourmet | November 2006

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 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.