Active Time

　　20 min

　　Total Time

　　1 1/2 hr

　　Roasting a whole head of cauliflower at high heat creates beautifully caramelized florets. It's perfectly offset by fresh parsley and a drizzle of a quick lemon dressing.

　　

Ingredients

Makes 8 servings

　　1 (2-pound) head cauliflower, green leaves discarded

　　1/4 cup plus 2 tablespoons extra-virgin olive oil

　　1 teaspoon salt

　　1 tablespoon fresh lemon juice, or to taste

　　1 tablespoon drained small capers (packed in brine)

　　1/4 teaspoon black pepper

　　2 cups loosely packed fresh flat-leaf parsley sprigs

　　

Step 1

Put oven rack in middle position and preheat oven to 450°F. Lightly oil a 9-inch pie plate or square baking dish.

　　

Step 2

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.

　　

Step 3

Whisk together lemon juice, capers, pepper, and remaining 1/2 teaspoon salt in a small bowl, then whisk in remaining 1/4 cup oil.

　　

Step 4

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