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Whole Roasted Cauliflower with Lemon and Capers

Total Time
45 min
Prep
10 min
Cook
35 min
Serves
8
Difficulty
Easy
Present your guests with a whole roasted cauliflower for a meal that’s sure to impress.
Ingredients

uncooked cauliflower

2 pound(s), green leaves discarded (1 large head)

olive oil

2 Tbsp, divided

lemon zest

1 Tbsp

fresh parsley

1 Tbsp, chopped

fresh lemon juice

1 Tbsp

capers

1 Tbsp, rinsed and drained

table salt

¼ tsp

Instructions

  1. Preheat oven to 475°F. Line a rimmed baking sheet or roasting pan with aluminum foil.
  2. 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).
  3. Meanwhile, combine lemon zest, parsley, lemon juice, capers and remaining 1 Tbsp oil in a small bowl; set aside.
  4. Transfer roasted cauliflower to a serving plate; brush oil mixture all over cauliflower. Sprinkle with salt; cut into eight pieces and serve.
  5. Serving size: 1/8th of cauliflower
Notes
When trimming cauliflower, do not remove core or the florets will break apart.

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