I cooked the roasted cauliflower recipe mentioned below and it was very good. The rich nuttiness of the roasted cauliflower compliments very nicely the tangy caper dressing. I cooked it for an hour and the cauliflower was nicely browned so I took it out. It was very crisp, almost too much, so I think next time I will add a little water to the dish while it is baking to cook the cauliflower through a little bit more. After you take it out you kind of wonder how do you serve a whole head of cauliflower. Next time I will cut the cooked cauliflower in quarters then pour the dressing on to make sure each serving gets a lot of the tangy dressing. I will definitely do this again. It was very simple to cook but the flavor was very elegant. It turns a boring cauliflower into something special.