Ingredients

The following ingredients have 4 Servings
  • 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
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Instruction

  • <p>Put oven rack in the middle position and preheat oven to 220°C.</p> <p>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.</p> <p>Drizzle 2 tbsp olive oil over the top of cauliflower and sprinkle with 1/2 tsp salt.</p> <p>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.</p> <p><strong>For dressing</strong></p> <p>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.</p> <p>Drizzle cauliflower with dressing and present the cauliflower whole, with a butter knife and serving spoon for cutting and serving at the table.</p> <p>&nbsp;</p>