1 head cauliflower, sliced across the head into ¾-inch slices
2 tablespoons olive oil
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Salt and pepper
½ cup sliced onion or leek
3-4 cloves garlic, smashed
1 tablespoon capers, chopped
1 lemon, sliced
Bread crumbs, tossed in olive oil
2 tablespoons chopped mixed fresh herbs (such as basil, parsley, dill)
Heat oven to 325.
Lay the sliced cauliflower on a baking sheet lined with aluminum foil. You should have 3 or 4 big slices depending on the size of the head. Drizzle generously with olive oil and season with salt and pepper. Cover the cauliflower with onions or leeks, garlic and a few lemon slices. Roast until golden brown and tender.
Sprinkle with bread crumbs and toast for a few more minutes in the oven. Remove from oven and serve with chopped capers, a squeeze of lemon and mixed herbs.
Serves four to six.
Marc Bernard, executive chef at Big Bowl and Rustic Road Farms, Elburn