Whole Roasted Cauliflower With Olive Oil And Capers

Cauliflower is one of my favorite vegetables. I have prepared cauliflower in so many different ways. Roasting the whole cauliflower is a new one for me, and a true Show Stopper

Start with a beautiful white lovely Cauliflower.

Here Is my recipe

• 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

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. When it comes out of the oven go ahead and sprinkle a little parmesan cheese over the top. You will love your cauliflower roasted this way. 

Enjoy

Enjoy