Whole Roasted Cauliflower with Olive Oil, Parsley, Capers & Chili Flakes
This stunning presentation is substantial enough to make cauliflower a veggie entrée. Roasting the whole head at high heat yields a golden texture that seals in its savory, naturally sweet flavor. A kick of spicy chili flakes, tangy capers, and cooling parsley are the perfect match to set off the flavor with dynamic, mouth-watering delight.
Yields: 6-8 servings
1 head cauliflower
5 Tbsp extra virgin olive oil, divided
1/4 tsp dried chili flakes, or as desired
1 Tbsp lemon juice
1 Tbsp capers, drained and rinsed
1/4 cup finely chopped flat parsle
Preheat the oven to 450?F.
Oil a 9-inch pie plate or square baking dish.
Cut the stem off of the cauliflower as close to the base as possible and remove the outer green leaves and discard. Use a paring knife to core the cauliflower, leaving the head in tact. Discard the core and place the head in the oiled pan.
Drizzle 2 Tbsp olive oil over the cauliflower head and rub to coat evenly. Sprinkle with about a 1/2 tsp of salt and a pinch of dried chili peppers. Place in the oven and bake until tender, about 1-1/2 hours. After 45 minutes, drizzle with an additional tablespoon of olive oil and continue to bake until golden. It is done when you can pierce it with a paring knife and feel no resistance (it should be completely tender). Transfer to a serving plate.
Meanwhile, whisk together lemon juice, capers, parsley, and a pinch of salt and black pepper. Add remaining 2 Tbsp of olive oil and whisk until emulsified.
Drizzle cauliflower with dressing and serve.
Store leftovers in a sealed container in the fridge for up to 3 days.