Whole Roasted Cauliflower with Olive Oil and Capers

3 04 2010
I found this inspiration on epicurious.com. I love cauliflower but no one else in my family does. I have been trying to come up with ways to fix cauliflower so that they will eat it. I tried this recipe and they actually enjoyed it. I was thrilled. This is so simple. You can use a basic olive oil or if you have any fused olive oils like EVOO’s Tuscan Herb or Roasted Garlic olive oils, they pair nicely with the cauliflower. This is delicious hot or served room temperature. I am thinking of making it for an Easter picnic tomorrow.

Serves 4 – 6

1 head cauliflower

1/2 cup olive oil

sea salt to taste

1 tbsp fresh lemon juice

1 tbsp capers, rinsed

1 tbsp minced parsley

black pepper to taste

Preheat the oven to 450 degrees. Lightly oil a baking dish with a lid.

Core the cauliflower, leaving the whole head intact. Put the cauliflower in the baking dish. Drizzle about 2 tbsp of olive oil over the cauliflower and season with some sea salt. Cover and bake until tender and lightly browned on top, about 1 hour. While baking, occasionally remove from the oven and baste with the juices in the pan or drizzle a little extra olive oil over.

Meanwhile, put the lemon juice in a small bowl. Whisk in the olive oil in a steady stream. Add in the capers and parsley and season to taste with salt and pepper. When the cauliflower is mostly tender, remove lid and continue to bake until lightly browned on top. Remove from the oven. Put on a serving platter. Pour the dressing over. Season with a little black pepper. Serve by cutting into wedges.


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