Cauliflower Roasted Whole


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

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


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.

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 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?

Try this sweet bean casserole or perhaps this vegetable and mustard combo.


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