Make Ahead

Roasted Cauliflower with Lemony, Garlicky and Capers Dressing

October  2, 2010
0 Ratings
  • Serves 4
Author Notes

I got this recipe from Adam's mom. I made it for my brother one time, and I wasn't sure if he was going to like it (he is a picky eater), he very much enjoyed it. For my brother, this is one of the top 5 foods that I make for him. When ever I ask him what to make for him he always asks for this recipe. —adamnsvetcooking

What You'll Need
  • For the cauliflower
  • 1 Medium size cauliflower
  • Olive oil
  • Salt and pepper to taste
  • Lemony, Garlicky, Capers Dressing
  • The juice of one lemon
  • 4 Large garlic cloves, minced
  • 2 tablespoons Capers, plus 1 tbs of it's brine
  • 1/4 cup olive oil
  • 1/4 cup Chopped parsley
  • Salt and pepper to taste
  1. Pre-heat the oven to 375ºF.
  2. The cauliflower is going to be roasted whole. Remove the leaves of the cauliflower, making sure that the florets remain intact. Wash the cauliflower and dry it. Place the cauliflower in a backing dish (I used a pie dish). Drizzle olive oil on top of the cauliflower and season with salt and pepper. (I would say I used about a table spoon of salt and pepper). Massage the oil, salt and pepper into the cauliflower. Place in the oven and roast for about 30 to 40 mins, until cauliflower can be easily pierced with a fork.
  3. While the cauliflower is roasting make the dressing. Chop the capers and add to a prep bowl. To the capers add the copped parsley, minced garlic, the juice of one lemon, and oil. Mix until combined. Season with salt and pepper to taste.
  4. Take the cauliflower out of the oven after is roasted. Very carefully quarter it and poor the dressing over it while its still hot.
  5. Enjoy!

See what other Food52ers are saying.

  • Margie
  • jeannepmeyer
  • edamame2003
  • cheese1227
  • lapadia

27 Reviews

Margie July 23, 2014
Tried this last night. Didn't have any parsley so used garlic chives, delish!
jeannepmeyer November 12, 2011
Note to self (and all): To save time, I used an immersion blender with the oil and garlic. Um, that's only good if you're serving major garlic freaks. Don't do it!
edamame2003 November 18, 2010
I loved this recipe when you posted it, and finally made it last night. It was so easy and delicious--I actually ate the entire cauliflower (thankfully, not all in one sitting). thank you for the great recipes!
adamnsvetcooking November 18, 2010
I am glad that you made the recipe and loved it... I always get very excited when other people make my recipe :)
adamnsvetcooking October 19, 2010
If the cauliflower is on the larger side, I reduce the temp to 350°C and bake it until is done, or some times I cut it half and roasted that way. Thanks cheese1227 for the different recommendations :)
ody October 19, 2010
My fiance made this last night---I love the idea of roasting the whole head, but it didn't work out for us. In order to get the thing to cook through we eventually had to cover it with foil and put a little water in the baking dish. Maybe this method will work only if your head of cauliflower is on the small side?

In any case, the flavor combination was lovely. In the future I'll break up the cauliflower into florets to get more thorough cooking and more browning, and I might add a touch of sweetness---either roast some garlic in the pan with the cauliflower or add a few peas to the finished dish.
cheese1227 October 19, 2010
I used a whole, large head and it cooked evenly but I did lower the heat 325 so that it was not too brown on the outside before it was fully cooked.
ody October 19, 2010
That works, too! (I didn't get home until after it had been in the oven for most of the allotted time, so that's how we ended up with the foil.) Do you remember how long it took at 325?
adamnsvetcooking October 19, 2010
By the way I like your idea of roasting the garlic along side with the cauliflower, I think that will bring good flavor to the dish. Especially for the people that are bit squeamish eating raw garlic! I will have to try it next time.
cheese1227 October 20, 2010
I don't remember the timing on the 325 route. I used a meat fork to test for doneness in the center of the cauliflower.
filetmignon October 8, 2010
That sounds absolutely delicious and is seemingly easy to do! I'm going to have to try it.
cheese1227 October 6, 2010
Making this for dinner! It's rainy, cold and I have all the ingredients already in the house so that means there is no getting out of my slippers today. I LOVE when that happens.
adamnsvetcooking October 6, 2010
Hhaha I love those days too... Well I hope your toes stay toasty and cozy and dinner comes out great!
lapadia October 4, 2010
Thanks for sharing your delicious recipe!
adamnsvetcooking October 4, 2010
Thank you lapadia! Congrads on that beautiful pie!
TwinKs October 4, 2010
What a beautiful dish! Planning on roasting my own using this recipe very soon!! Thank-you for sharing!! Best of Luck to you!
adamnsvetcooking October 4, 2010
Thank you! Let me know how it turns out :)
cheese1227 October 3, 2010
The whole head presentation of this dish is really nice.
adamnsvetcooking October 4, 2010
Thanks cheese1227!
gingerroot October 2, 2010
This looks delicious. I love that you use the whole cauliflower - what a great presentation!
adamnsvetcooking October 2, 2010
Thank you! I hope you try it.
TheWimpyVegetarian October 2, 2010
Love this recipe! And what a beautiful presentation and photo! Saved to make really soon!!
adamnsvetcooking October 2, 2010
Thank you! Let me know how it turns out :)
healthierkitchen October 2, 2010
Love! Must make a beautiful presentation too!
adamnsvetcooking October 2, 2010
It does! I am glad that you like it:)
Sagegreen October 2, 2010
Love the capers and lemon with this!
adamnsvetcooking October 2, 2010
Thanks Sage:)