CAULIFLOWER … AT ITS BEST
Cauliflower – humble and often maligned – truly comes into its own via this recipe.
I used to think that cauliflower was the most boring vegetable in the shop till I discovered how great it tastes when baked (and then possibly mashed up into a soup with lots of garlic). This recipe, from Niel Perry, however, takes it to a whole new level. Without doubt, this is the curly white vegetable at its best. The super simple, slow roasting with minimal fuss (& minimal ingredients) is child’s play – but don’t let that stop you dishing it up for guests (even fussy ones). You will discover that it tastes incredible and makes the most splendid center-piece on your dining table. Too easy!
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
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 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 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 with dressing and present the cauliflower whole, in all its glory, with a butter knife and serving spoon for cutting and serving at the table.
Looking for some other GREAT WINTER DISHES?