Make Ahead

Roasted Cauliflower with Lemony, Garlicky and Capers Dressing

October  2, 2010
0 Ratings
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

  • Serves 4
  • 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
In This Recipe
  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