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