Roasted Cauliflower Caesar:

Roasted Cauliflower Caesar:

• 1 medium head cauliflower (regular or romanesco), about 2 pounds

• ¼ cup capers, drained

• ¼ cup extra-virgin olive oil

• Salt and freshly ground black pepper

• 1 lemon

• ½ cup finely grated Parmesan, plus more for topping

• ¼ cup mayonnaise

• 1 tablespoon Dijon mustard

• 2 oil-packed anchovies, drained and finely chopped

• 2 garlic cloves, finely grated

• 1 cup whole parsley leaves

Heat the oven to 450 degrees.

Pull the outer leaves from the cauliflower and give them a rough chop. Trim the stem of the cauliflower so that it can stand upright. Cut the cauliflower into 1-inch-thick slabs (you’ll probably get 4 or 5 pieces), then snap off the florets from the stem section of each slab. Scoop and drop all the cauliflower (florets, sliced stem and leaves) onto a large rimmed baking sheet.

Toss the cauliflower with the capers and oil and season with salt and pepper. Spread the cauliflower to prevent the pieces from stacking too much on one another and roast, flipping halfway, until cauliflower is caramelized on both sides and the capers are crispy, about 30 minutes.

While the cauliflower is roasting, zest and juice the lemon into a large bowl. Add the Parmesan, mayonnaise, mustard, anchovies and garlic. Season with salt and lots of pepper, and stir until smooth.

Add the roasted cauliflower mixture and parsley to the bowl and toss until coated. Taste and adjust seasoning with salt and pepper before serving.