roasted cauliflower and herb sauce

 http://www.gojee.com/food/links/roasted-cauliflower-and-herb-sauce

The inspiration for the dressing is a 2006 Gourmet recipe which actually has capers and parsley in it. Grab a handful of parsley, a little oregano, some sage and a little thyme.

Preparation:
1 head of cauliflower
2 tablespoons olive oil
¼ teaspoon kosher salt

Dressing
⅟₂ cup mixed fresh herbs, such as parsley, oregano, sage, and thyme (a small handful, and primarily parsley), chopped fine
1½ tablespoons lemon juice
¼ cup olive oil
Salt and pepper

Preheat the oven to 425 degrees. Rinse the cauliflower head and cut out the stem section, but only enough to remove the greens and leaves. The remaining stems keep the florets intact, so don’t trim too deeply.

Place the head of cauliflower in a pie dish, or other baking dish and rub the 2 tablespoons of oil onto the surface of the head. Sprinkle the head with kosher salt, and place it in the oven to roast. Roast for approximately 1 hour and 15 minutes, or until the tip of a knife is easily inserted into the head. Check at 1 hour and if the head is browning too much, place a piece of tin foil over it for the remaining time.
Meanwhile, thoroughly chop and mix the fresh herbs. Place them in a small bowl (or lidded jar) and add the lemon juice. Add the oil and whisk (or shake) the dressing until it has emulsified.

When you remove the cauliflower from the oven, let it sit for a few minutes, especially if you are serving out of the baking dish.  But, if need be, carefully transfer the cauliflower to a serving dish and pour the lemon and herb dressing over it. Cut the cauliflower into wedges (like slices of pie) to serve.