Instructions

Follow the steps and taste along the way.

1. Preheat the oven

   Preheat the oven to 220 °C, with top and bottom heat. Line a baking sheet with parchment paper.

   

2. Season the cauliflower

   Pat the cauliflower florets dry and toss them in a bowl with the olive oil, 2.5 g of the salt, and the black pepper. Arrange them in a single layer on the baking sheet, cut sides down.

   

3. Roast until golden

   Roast the cauliflower for 24 to 28 minutes. Turn the florets after 14 minutes; they are done when the edges are browned and a knife pierces them easily, but they still hold their shape.

   

4. Toast the breadcrumbs

   While the cauliflower roasts, melt the butter in a pan over medium heat. Add the breadcrumbs and toast, stirring often, for 3 to 4 minutes, until evenly golden. Remove from the heat.

   

5. Finish the crumb and serve

   Coarsely chop the capers and stir them into the breadcrumbs along with the parsley, finely grated zest from half the lemon, and the remaining 1 g of salt. Drizzle the roasted cauliflower with the juice from that same lemon half and toss. Divide among plates and sprinkle with the caper crumbs just before serving.