Whole Roasted Cauliflower with Lemon & Mustard
This whole-roasted cauliflower certainly has 'wow' factor.
- Yield: Serves 6
- Preparation Time: 10 Minutes
- Cooking Time: 1 hour
- Original Recipe: Good Food
Ingredients
- 1 head cauliflower
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 cup extra virgin olive oil
- 1/2 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
Directions
- Put oven rack in the middle position and preheat oven to 220°C.
- Lightly oil a baking dish that will fit 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 1/2 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 at the table.
