Whole Roasted Cauliflower with Olive Oil and Capers
Info
Rating
Calories
124.0
Protein
3.0
Sodium
359.0
Fat
11.0
Description
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.
Ingredients
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)
Put oven rack in middle position and preheat oven to 450°F. Lightly oil a 9-inch pie plate or square baking dish.
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.
Whisk together lemon juice, capers, pepper, and remaining 1/2 teaspoon salt in a small bowl, then whisk in remaining 1/4 cup oil.
Surround cauliflower with parsley sprigs and drizzle cauliflower and parsley with dressing.
