Kosher salt and ground black pepper
About 2 cups best-quality olive oil, or as needed
Grated zest of 2 lemons
3 cloves garlic, peeled and green germ removed
2 tablespoons fresh thyme leaves
2 tablespoons salt-cured capers, rinsed well and drained
1/4 cup pitted calamata olives
Lemon olive oil or freshly squeezed lemon juice, for sprinkling
1. Heat oven to 375 degrees. Place cauliflower in a large bowl, and season to taste with
salt and pepper. Toss by hand to distribute seasonings. Pour about 1/3 cup olive oil over
the cauliflower and toss to coat. Spread on a baking sheet, and roast until browned and
tender, 30 to 35 minutes, rotating sheet halfway through. Remove from oven and allow
2. While cauliflower roasts, in a small saucepan combine lemon zest, garlic, thyme and
1 cup olive oil. Place pan over medium-low heat until bubbles form; do not boil. Cook
until garlic is soft, about 20 minutes, then remove from heat and allow to cool. Pour cooled
mixture in a blender, and blend on lowest speed to purée.
3. In a separate small saucepan, combine capers, olives and 1/2 cup olive oil. Warm over
medium-low heat for 5 minutes.
4. Transfer cauliflower to a large serving bowl. Pour over about half the lemon-garlic oil,
and toss gently to coat. (Reserve remainder for another use.) Spoon over caper-olive oil
mixture and toss once more. Adjust salt and pepper to taste. Just before serving, sprinkle
with lemon olive oil or fresh lemon juice to taste.