Roasted Cauliflower

1 head cauliflower, sliced across the head into ¾-inch slices

2 tablespoons olive oil

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