Roasted cauliflower with caper and herb sauce

Ingredients:

• 2 large heads of cauliflower (about 2 kg total)
• 1/3 + 0.5 cup extra-virgin olive oil
• 2 tbsp. l. capers, rinse
• 1 clove of garlic
• 2 cups fresh parsley leaves
• 3 green onions, chopped
• 2 tsp lemon zest
• 1 teaspoon lemon juice

Preparation:

1. Position 2 oven racks in the upper and lower thirds of the oven and preheat to 230°C. Line 2 baking sheets with parchment paper.
2. Remove the florets from the cauliflower heads and cut into 1-cm (½-inch) pieces; place in a large bowl. Add 1/3 cup olive oil and toss to coat. Divide the florets evenly between the two prepared baking sheets, allowing the pieces to lie loosely, and sprinkle with 1 teaspoon salt and freshly ground black pepper. Roast the cauliflower until browned in spots and tender when pierced with a knife, 22 to 24 minutes.
3. Meanwhile, combine the capers in a food processor with the garlic and chop finely. Add the parsley, green onion, lemon zest and juice and continue to process until the leaves are coarsely chopped. With the food processor running, add the remaining 1/2 cup olive oil and process until the mixture reaches a pesto consistency. Season with salt and pepper to taste.
4. Transfer the cauliflower to a serving platter and the caper sauce to a small serving bowl. Serve the cauliflower with the sauce.