Roasted Cauliflower With Dijon and Capers — Jewish Food Society
Photographer: Penny De Los Santos.
Ingredients
- 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
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