Whole Roasted Cauliflower With Olive Oil And Capers - cooking recipe

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

Preparation

Put oven rack in middle position and preheat oven to 450\u00b0F 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.