Ingredients

The following ingredients have 4 Servings
  • 2 pound(s) Uncooked cauliflower green leaves discarded (1 large head)
  • 2 tbsp(s) Olive oil divided
  • 1 tbsp(s) Lemon zest
  • 1 tbsp(s) Fresh parsley chopped
  • 1 tbsp(s) Fresh lemon juice
  • 1 tbsp(s) Capers rinsed and drained
  • 0.25 tsp(s) Table salt

Instruction

  • Preheat oven to 475°F. Line a rimmed baking sheet or roasting pan with aluminum foil.
  • Trim stem of cauliflower base so it will sit flat; place in prepared pan. Brush 1 Tbsp oil all over cauliflower florets; roast 15 minutes. Rotate pan in oven; roast until golden brown, 15 to 20 minutes more (leave in a few minutes more if you prefer your vegetables extra tender).
  • Meanwhile, combine lemon zest, parsley, lemon juice, capers and remaining 1 Tbsp oil in a small bowl; set aside.
  • Transfer roasted cauliflower to a serving plate; brush oil mixture all over cauliflower. Sprinkle with salt; cut into eight pieces and serve.
  • Serving size: 1/8th of cauliflower