Roasted Cauliflower with Herb-Caper Sauce

foodnetwork.com

The Green Cherry (vegan)

2 large heads cauliflower (about 4 pounds total)

⅓ plus ½ cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

2 tablespoons drained capers in brine, rinsed

1 clove garlic

2 cups fresh parsley leaves

3 scallions, coarsely chopped

2 teaspoons lemon zest

1 teaspoon lemon juice

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