Whole Roasted Cauliflower With Olive Oil and Capers |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Gourmet | November 2006 Ingredients:
1 head cauliflower, green leaves discarded |
1/4 cup extra virgin olive oil, plus |
2 tablespoons extra virgin olive oil |
1 teaspoon salt |
1 tablespoon fresh lemon juice |
1 tablespoon drained small caper (packed in brine) |
1/4 teaspoon black pepper |
2 cups loosely packed fresh flat-leaf parsley sprigs |
Directions:
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.
3. 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.
4. Whisk together lemon juice, capers, pepper, and remaining 1/2 teaspoon salt in a small bowl, then whisk in remaining 1/4 cup oil.
5. Surround cauliflower with parsley sprigs and drizzle cauliflower and parsley with dressing.
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