Roasting a whole head of cauliflower at high heat creates beautifully caramelized florets. It's perfectly offset by fresh parsley and a drizzle of a quick lemon dressing.
Recipe information
Total Time
1 1/2 hr
Yield
Makes 8 servings
Ingredients
1
1
1
1
1
1
2
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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.
Step 2
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.
Step 3
Whisk together lemon juice, capers, pepper, and remaining 1/2 teaspoon salt in a small bowl, then whisk in remaining 1/4 cup oil.
Step 4
Surround cauliflower with parsley sprigs and drizzle cauliflower and parsley with dressing.