Roasted Cauliflower with Herb-Caper Sauce

1. 1

   Position 2 oven racks in the upper and lower thirds of the oven and preheat the oven to 450 degrees F. Line two baking sheets with parchment paper.

2. 2

   Cut the florets off of the cauliflower heads and cut into 1/2-inch pieces; put into a large bowl.

3. 3

   Add 1/3 cup of the olive oil and toss to coat.

4. 4

   Spread the florets out evenly on the 2 prepared baking sheets, without overlapping, and sprinkle with 1 teaspoon salt and a few grinds of pepper between the two baking sheets.

5. 5

   Roast the cauliflower until charred in spots and tender when pierced with a knife, 22 to 24 minutes.

6. 6

   Meanwhile, combine the capers and garlic in a food processor and pulse until finely chopped.

7. 7

   Add the parsley, scallions, lemon zest and juice and continue to pulse until the leaves are coarsely chopped.

8. 8

   With the machine running, pour in the remaining 1/2 cup olive oil and process until the mixture forms a loose pesto--like consistency.

9. 9

   Season with a pinch of salt to taste.

10. 10

    Transfer the cauliflower to a serving platter and the herb-caper sauce to a small serving bowl or ramekin.

11. 11

    Serve the cauliflower with dollops of the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.