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Whole roasted cauliflower with lemon and mustard

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Showstopper ... the whole roasted cauliflower can be the vegetarian centrepiece of a roast dinner.
Showstopper ... the whole roasted cauliflower can be the vegetarian centrepiece of a roast dinner.WILLIAM MEPPEM

This whole-roasted cauliflower certainly has "wow" factor. For the faint-hearted though, it can be broken up, boiled and the dressing poured over. Also, try the dressing poured over broccoli or beans. Delicious!

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Ingredients

  • 1 head cauliflower

  • 2 tbsp extra virgin olive oil

  • 1/2 tsp salt

For dressing

  • 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

  •  

Method

  1. 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.

    For dressing

    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.

     

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