Cooking cauliflower this way gives it a richness that’s balanced by the dressing. A great side dish for a roast dinner and it also works as a vegetarian main
- 1 medium cauliflower , leaves trimmed and reserved
- 50g butter , softened
- 1 tbsp olive oil
- 4 tbsp capers
- 2 tbsp chopped parsley
- 1 lemon , zested and juiced
- STEP 1
Heat oven to 190C/170C fan/gas 5. Scatter the cauliflower leaves into a small roasting tin, then sit the cauliflower in the middle. Rub over the butter, sprinkle with some salt and roast for 20 mins.
- STEP 2
Reduce the temperature to 160C/140C/gas 3 and cook the cauliflower for 20 mins more, basting with butter. Add the oil, capers, parsley and lemon zest and juice to the hot butter and spoon over the cauliflower a few times before serving – it will soak up the dressing flavour. When you’re ready to serve, cut into wedges and serve with the crisp leaves.