Whole Roasted Cauliflower With Olive Oil And Capers

• 1 head cauliflower, green leaves discarded
• 1/4 cup extra virgin olive oil, plus
• 2 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 1 tablespoon fresh lemon juice
• 1 tablespoon drained small caper (packed in brine)
• 1/4 teaspoon black pepper
• 2 cups loosely packed fresh flat-leaf parsley sprigs

1. Put oven rack in middle position and preheat oven to 450u0b0F Lightly oil a 9-inch pie plate or square baking dish.
2. Core cauliflower, leaving head intact, then discard core and put cauliflower head in pan.
3. 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.
4. Whisk together lemon juice, capers, pepper, and remaining 1/2 teaspoon salt in a small bowl, then whisk in remaining 1/4 cup oil.
5. Surround cauliflower with parsley sprigs and drizzle cauliflower and parsley with dressing.

cauliflower, extra virgin olive oil, extra virgin olive oil, salt, lemon juice, caper, black pepper, parsley

Taken from www.food.com/recipe/whole-roasted-cauliflower-with-olive-oil-and-capers-339487 (may not work)