Roasted Cauliflower with Crunchy Caper Crumb

Instructions

1. 1

   Preheat the oven

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

   
2. 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. 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. 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. 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.