Whole Roasted Cauliflower With Olive Oil and Capers

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. 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. 2

   Core cauliflower, leaving head intact, then discard core and put cauliflower head in pan.

3. 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. 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. 5

   Surround cauliflower with parsley sprigs and drizzle cauliflower and parsley with dressing.