Anon and I have come home from Ubud determined to embrace health in 2018 so I have been trawling the net looking for inspired recipes using more vegetables. This Neil Perry recipe for whole roasted cauliflower with lemon and mustard is so simple but very delicious. It does take a bit of time in the oven however.
Plus whole roasted cauliflower certainly has ” wow factor. For the faint-hearted through, it can be broken up, boiled and the dressing pure over.
Also try the dressing poured over broccoli or beans….
Ingredients Time: 1-2 hours | Serves 4
1 head cauliflower
2 blip extra virgin olive oil
1/2 tsp salt
1/4 cup extra virgin olive oil
!/2 tsp salt
1 tbsp fresh lemon juice , or to taste
1 tbsp wholegrain mustard
1 tbsp salted baby capers, rinsed and drained
1 tbsp chopped flat-leaf parsley leaves.
Put oven rack in the middle position and preheat oven to 220C
Highly oil a baking dish that will fir the cauliflower. Trim off the outer cauliflower leaves. Cut away the base of the stalk so the cauliflower can sit flat, then cut a cross into its base.
Drizzle 2 tbsp olive oil over the top of cauliflower and sprinkle with 12 tsp salt
Bake cauliflower until tender, about one hour ( depending on size)
Check by piercing the cauliflower with a paring knife, which should go through easily.
Transfer to a serving dish
Whisk together lemon juice, mustard, capers, parsley and remaining 1/2 tsp salt in a small bowl, then whisk in remaining 1/4 cup olive oil.
Drizzle cauliflower with dressing and present the cauliflower whole, with a butter knife and serving spoon for cutting and serving a the table
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