recipes from the escobosa kitchen

Roasted Cauliflower with Capers

I never liked cauliflower until this dish.

source Gourmet
for about 44 people
  • 1 head cauliflower, green leaves discarded
  • 0.33 cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice, or to taste
  • 1 tablespoon small capers, drained
  • 2 cups loosely packed fresh flat-leaf parsley sprigs
  • 0.5 teaspoon salt
  • 0.25 teaspoon pepper
  1. Put oven rack in middle position and preheat oven to 450°F. Lightly oil a 9-inch earthenware 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 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.