My niece and fellow foodie Jong-Ee Kao was keen to try my roasted cauliflower recipe, so here it is.
Roasted cauliflower with lemon and mustard
adapted from Neil Perry's recipe
1 head cauliflower
2 tbsp plus ¼ cup extra virgin olive oil
1 tsp salt
½ tsp sugar
1 tbsp fresh lemon juice or to taste
1 tbsp wholegrain mustard
1 tbsp salted baby capers, rinsed and drained
1 tbsp chopped flat parsley leaves
Put oven rack on the middle shelf and preheat to 220 degrees C.