ROASTED CAULIFLOWER

Yields 2 to 4 servings

Cauliflower is truly the star in this recipe that highlights both the cooked and raw preparations of a hearty cold weather vegetable. Choose heads that are firm and tightly closed with a pale white color. The lemon-garlic dressing and fried capers give this a burst of flavor. Feel free to try the dressing, which will keep in the refrigerator for up to a week, on other vegetables, served with crudités, or tossed with a salad as well.

1 head cauliflower

1¼ cups plus 2 tablespoons olive oil

Kosher salt

¼ cup capers

¼ cup packed fresh parsley leaves

¼ cup fresh lemon juice

3 garlic cloves

1 egg yolk

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

¼ cup grated Parmesan cheese

Cracked black pepper

Preheat the oven to 425°F. Quarter the cauliflower and cut out the ribs. Set one quarter of the cauliflower aside. Break the rest of the cauliflower into large florets roughly the same size. If any florets are too large, cut in half with a knife. Toss the florets in a large bowl with 2 tablespoons of the olive oil and a few pinches of salt. Spread the cauliflower on a baking sheet and bake for 20 to 25 minutes, turning the cauliflower halfway through the cooking process, until browned and cooked to your liking.

In a sauté pan over medium heat, heat ¼ cup of the olive oil, and fry the capers, shaking the pan often to cook evenly. Do take care since capers may burst and sometimes jump out of the pan. You may want to cover the pan with a lid. Once the capers are light brown and toasted, strain and allow them to drain on a few pieces of paper towel.

Cut the remaining quarter of cauliflower across into very thin slices, using only the florets and not the stem. Coarsely chop the parsley leaves. Combine the raw cauliflower, parsley, and fried capers in a small bowl.

In a blender or food processor, blend the lemon juice, garlic, egg yolk, Worcestershire sauce, and mustard until combined. While the blender is running, slowly add the remaining 1 cup olive oil in a slow, steady stream. If the consistency is too thick, add 1 tablespoon water. Add the Parmesan and blend until combined. Transfer the dressing to a small bowl and season with pepper.

To assemble the dish, spoon ¼ cup of the dressing into a thin layer covering the bottom of your serving dish. Place the cooked cauliflower on top of the dressing in an even layer. Dress the raw cauliflower salad with 3 to 4 tablespoons of the dressing or until well coated. Salt to taste. Spread the raw cauliflower salad on top of the cooked cauliflower. Feel free to garnish with additional parsley and cracked pepper.