Whole Roast Cauliflower with Garlic Butter and Caper Dressing
Everyone will want a slice of this dish: serve it instead of lamb for a vegetarian Easter feast or as an extra side.
Hands-on time 15min. Cooking time about 1hr 10min. Serves 4 as a main, or 8 as a side dish
◆ 1 large cauliflower, untrimmed (about 1kg/2lb 3½oz) for the garlic butter ◆ 50g (2oz) soft butter ◆ 3 large cloves garlic, crushed ◆ 1tbsp fresh oregano, finely
chopped ◆ ½tbsp lemon zest for the caper dressing ◆ 2tbsp olive oil ◆ 1tsp Dijon mustard ◆ 1tbsp lemon juice ◆ 1tbsp capers, drained
and rinsed ◆ 2tbsp fresh flat leaf parsley,
roughly chopped
1 Preheat the oven to 220°C (200°C fan) mark 7. Combine the ingredients for the garlic butter and season well. Remove most of the cauliflower’s large outer leaves, but keep the base and smaller leaves covering the bottom half, as these will crisp up during cooking. 2 Rub the garlic butter all over the cauliflower, then put in a roasting tray and cover loosely with foil. Bake for 30min, then remove the foil and reduce the temperature to 200°C (180°C fan) mark 6 and cook for a further 40-50min (depending on the size of the cauliflower). There should still be a little resistance when a skewer is inserted into the middle and the outside should be golden brown with dark golden leaves. 3 For the dressing, whisk the oil, mustard and lemon juice until well combined, then season and stir through capers and parsley. Serve with the cauliflower. PER SERVING (for 8) 99cals, 2g protein, 8g fat (4g saturates), 3g carbs (2g total sugars), 2g fibre GET AHEAD Make the garlic butter and dressing up to 24hr ahead, leaving out the herbs until ready to complete the recipe.