Whole Roasted Cauliflower with Olive Oil and Capers Recipe

Whole Roasted Cauliflower with Olive Oil and Capers Recipe

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