Roasted cauliflower with capers and parmesan

1. Arrange rack in lowest position of oven and preheat to 450. Place the cauliflower on a cutting board and snap off green outer leaves. Use knife to shave off end of stem to create a flat surface on which the cauliflower can stand upright.

2. Starting from one end, cut entire head of cauliflower into 1/2 inch slices. The pieces connected to the root will remain intact in planks.

3. Transfer cauliflower to a parchment lined rimmed baking sheet and drizzle with 2 tbsp oil. Season with salt and pepper and toss with hands to make sure pieces are evenly coated, then arrange so they are resting on a flat cut surface.

4. Roast on bottom rack until pieces are browned around the edges and undersides are deeply browned all over, 25-30 mins.

5. While cauliflower is roasting, coarsely chopped the capers then put in a small bowl with olive oil and lemon juice.

6. When cauliflower is ready on the first side, turn pieces over and sprinkle with some of the parmesan. Save some parmesan for garnish.

7. Return sheet to oven and continue to roast until second side of cauliflower is browned and parm is toasty, 10-12 mins.

8. Take pan out of oven and drizzle with lemon-caper sauce. Top with a bit more parm.