Whole Roasted Cauliflower with Olive Oil and Capers
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice, or to taste
- Carbohydrate 7 g(2%)
- Fat 11 g(16%)
- Fiber 3 g(11%)
- Protein 3 g(5%)
- Saturated Fat 2 g(8%)
- Sodium 328 mg(14%)
- Calories 124
Preparation 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. Surround cauliflower with parsley sprigs and drizzle cauliflower and parsley with dressing.
Preparation 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. Surround cauliflower with parsley sprigs and drizzle cauliflower and parsley with dressing.
