Cauliflower Wedge

 

2 small, compact-looking heads cauliflower (1  1/4 to 1  1/2 pounds each)

3 Tablespoons (45 ml) olive oil, plus more for frying capers

Coarse or kosher salt and freshly ground black pepper

1/3 cup (35 grams) finely grated Parmesan

Juice of 1/2 lemon

1 1/2 tablespoons (25 ml) white wine vinegar

2 tablespoons (20 grams) currants

2 tablespoons (25 grams) capers, brined variety

1 scallion, thinly sliced

1 tablespoon chopped fresh flat-leaf parsley

 

Heat the oven to 450 degrees. Trim the outer leaves from the cauliflower, then slice the heads in quarters through the stem. Coat a large foil-lined baking sheet with 1 to 2 tablespoons olive oil. Arrange the cauliflower wedges with the cut side down. Drizzle another tablespoon of olive oil over the top of the cauliflower. Season it generously with salt and pepper. Roast on one cut side until nicely browned underneath (15 to 20 minutes), then flip each piece onto its other cut side, sprinkle with more salt and pepper and half of the Parmesan (don’t worry if some lands on the tray) and return to the oven to roast for another 10 minutes, until browned. Sprinkle with the remaining Parmesan and return the baking tray to the oven for another 3 to 5 minutes, until the top layer of cheese is fricoed.  While the cauliflower is roasting, place the lemon juice, vinegar, and V4 teaspoon salt in a small bowl. Add the currants; set aside and let them soak while you prepare the other ingredients.  Drain the capers and spread them on paper towels until most of their moisture has wicked out, about 5 minutes. Pour 1/2 inch of olive oil, or another oil that you prefer to fry in, in your tiniest skillet or saucepan. Heat it over medium-high heat. When it’s hot enough so a droplet of water makes the oil hiss, carefully add the capers and take a step back! They’re going to sputter a bit for the first 10 seconds. Once it’s safe to get closer, give them a stir. Depending on how dry the capers were at the start, it can take 1 to 2 minutes for them to get first lightly golden at the edges, and then crispy. Remove the capers from the oil with a slotted spoon. Drain them on paper towels, and set aside. Arrange the cauliflower wedges, any loose cauliflower rubble, and any fricoed bits of Parmesan from the roasting pan on a platter. Sprinkle with the scallions, then the currants with their lemon-vinegar mixture, then the capers and parsley. Eat with a fork and knife while standing at the kitchen counter, and order takeout for your family; I won’t tell if you don’t.